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Vegetable Stock

Yield 6 cups (serving size: 1 cup)
This all-purpose vegetable stock has woodsy undertones from the mushrooms and subtle sweetness from the parsnip.

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

Nutrition 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

How to Make It

  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.