Posted by LladyRusty 6/12/01 1:44:17 pm

Source: Chef Karen Hinrichs, Ringling Bros. & Barnum and Bailey Circus - 13News Lunchbreak Tuesday, March 6, 2001

2 quarts vegetable stock
9 ounces noodles, fresh or frozen
8 ounces frozen mixed vegetables
1 small zucchini, cut chunky
1 small yellow squash, cut chunky
Salt and pepper to taste

Basic Vegetable Stock
1 medium sweep potato, peeled
1 bunch celery
1 pound carrots, unpeeled
1 large onion
1 acorn squash, peeled
1 large apple, peeled
1 medium pear, peeled
3 ounces tomato paste
1 small zucchini, unpeeled
1 small yellow squash, unpeeled
1 medium turnip, peeled
1 medium corn cob
Sage, to taste
Thyme, to taste

Bring stock to a boil. Add noodles and cook per package directions. Two minutes before noodles are done add remaining ingredients.

Basic Vegetable Stock: Coarsely cut all vegetables. Place in stockpot. Pour water to cover and add seasonings. Bring to boil, reduce to simmer and cook until all vegetables are mushy.

Allow to cook, strain vegetables through cheesecloth, and discard "much," retaining the broth. Makes about 2 quarts.

NOTE: The idea for this recipe is once it is made, it can be stored in your refrigerator and added into other recipes, instead of water. That is why there is no salt added. You might be adding it to a pre-made mix that already has salt.