Office of Student Life & Athletics
- 2 cups water
- 1/3 cup lemon juice
- 1 teaspoon salt
- 2-1/2 tablespoons chopped scallions
- 2-1/2 tablespoons chopped parsley
- 1 sprig fresh thyme
- 1/2 cup chopped celery leaves
- 8 peppercorns
- 1/2 lb fresh green beans
- 1/2 lb carrots, sliced
- 1/4 lb mushrooms, sliced
- Chopped chives
In a large saucepan, combine water, lemon juice, salt, scallions, parsley, thyme, celery leaves, and peppercorns. Bring to a boil; reduce heat and simmer 10 minutes. Add beans, carrots, and mushrooms; cook until just tender. Drain, reserving stock.
Boil stock rapidly until reduced to half the original amount. Pour stock over vegetables; let cool until just warm. Serve garnished with chopped chives.
Serves six. Per serving: 37 cal, trace fat, 0 mg cholesterol, 9 g carbohydrates, 3 g fiber, 2 g protein, 376 mg sodium.