This easy stock will keep refrigerated for three days or frozen for two months.

Recipe by Cooking Light January 2002


Recipe Summary

4 cups stock (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Combine mushrooms and 2 cups water in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Place in a 3-quart saucepan; strain reserved liquid into the pan. Add 3 cups water, red onion, and remaining ingredients.

  • Bring to a boil over medium heat; reduce heat, and simmer, partially covered, 1 hour. Strain.

Nutrition Facts

53 calories; calories from fat 2%; fat 0.1g; saturated fatg; mono fat 0.1g; poly fatg; protein 0.8g; carbohydrates 3g; fiber 0.4g; cholesterolmg; iron 0.6mg; sodium 6mg; calcium 10mg.