Vegetable Stock

This all-purpose vegetable stock has woodsy undertones from the mushrooms and subtle sweetness from the parsnip.

This recipe goes with Roasted-Root Vegetable Stew, Roasted-Root Vegetable Stew, White Bean Soup, White Bean Soup, Sesame Quinoa with Tofu, Sesame Quinoa with Tofu

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

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Nutritional Information

Amount per serving
  • Calories: 8
  • Calories from fat: 11%
  • Fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 1.7g
  • Fiber: 0.3g
  • Iron: 0.1mg
  • Sodium: 2mg
  • Calcium: 7mg

Ingredients

  • 12 cups water
  • 1 (8-ounce) package mushrooms, sliced
  • 1 cup chopped onion
  • 3/4 cup chopped carrot
  • 1/2 cup coarsely chopped celery
  • 1/2 cup chopped parsnip
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 whole garlic head, halved

Preparation

  1. Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer until reduced to 6 cups (about 1 hour). Strain stock through a sieve into a large bowl; discard solids. Refrigerate leftover stock in an airtight container for up to 1 week or freeze for up to 3 months.
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