Vegetable Stock

While making homemade stock does add an extra step, the big flavor it produces is well worth it. You can make the stock in advance and freeze until ready to use, if desired.

This recipe goes with Spelt-and-Wild Mushroom Soup with Pasta, Split Pea Soup with Rosemary, Winter Squash-and-White Bean Soup

Yield: 6 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 5
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 195mg
  • Calcium: 0.0mg

Ingredients

  • 1 teaspoon olive oil
  • 3 cups coarsely chopped onion
  • 1 cup chopped carrot
  • 3 large leeks (about 2 pounds)
  • 1 cup sliced mushrooms
  • 1 cup (2-inch) parsley stems
  • 1/2 teaspoon salt
  • 5 thyme sprigs
  • 2 bay leaves
  • 8 cups water

Preparation

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion and carrot; sauté 8 minutes or until onion begins to brown.
  2. Remove roots, outer leaves, and top 6 inches from leeks. Rinse well and drain. Reserve remaining portion for another use. Chop leek outer leaves and tops. Add roots, chopped leek, mushrooms, and remaining ingredients to onion mixture; bring to a boil. Reduce heat; simmer until reduced to 6 cups (about 30 minutes). Strain stock through a sieve over a bowl; discard solids.
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