Vegetable Stock

recipe

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

Cooking Light

Nutritional Information

Calories 8
Caloriesfromfat 11 %
Fat 0.1 g
Polyfat 0.1 g
Protein 0.3 g
Carbohydrate 1.7 g
Fiber 0.3 g
Iron 0.1 mg
Sodium 2 mg
Calcium 7 mg

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.

Peter Berley,

Cooking Light

March 2002
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