Heat the oil in a nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables begin to brown, 8 to 10 minutes. Place in a slow cooker with water, leek tops, celery, turnip, mushroom and seasonings. Simmer on high 6 to 8 hours, or overnight, until vegetables are very soft. Strain off stock and discard vegetables. Variation: Instead of using leeks, you can use a combination of 2 or more of the following: loosely packed spinach leaves and stems, lettuce leaves, tomato skins, fresh mushroom stems, or diced parsnips along with some additional chopped celery and carrot to equal 3 cups vegetables. Makes about 8 cups. Slow cookers and long, slow simmering makes a good broth. A quick browning of onions and carrots intensifies this stocks hearty flavor. >From the cookbook collection of and typos by: Brenda Adams
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|Serving Size: 1 Serving (1380g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 157 (63%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 109.9mg||4 %|
|Potassium 575.3mg||15 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 16.5g|
|Protein 3.6g||5 %|
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Calories per serving: 248
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