This homemade stock is a very nice alternative to the store-bought kind loaded with sodium. Strong hints of the mushroom and just a touch of sweetness from the parsnip. Plus your kitchen smells amazing while it simmers.
Vegetable Stock
This all-purpose vegetable stock has woodsy undertones from the mushrooms and subtle sweetness from the parsnip.
Yield: 6 cups (serving size: 1 cup)
Recipe from
More From Cooking Light
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
- 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.
Vegetable Stock Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining, Freezable, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Meatless
- PUBLICATION: Cooking Light
More Recipes for Soups/Stews
-
Simple Vegetable Stock
Cooking Light -
Chickpea and Winter Vegetable Stew
Cooking Light -
Garbure (French Ham and Vegetable Stew)
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy