While making homemade stock does add an extra step, the big flavor it produces is well worth it. You can make the stock in advance and freeze until ready to use, if desired.

Recipe by Cooking Light December 1999

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Recipe Summary

Yield:
6 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion and carrot; sauté 8 minutes or until onion begins to brown.

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  • Remove roots, outer leaves, and top 6 inches from leeks. Rinse well and drain. Reserve remaining portion for another use. Chop leek outer leaves and tops. Add roots, chopped leek, mushrooms, and remaining ingredients to onion mixture; bring to a boil. Reduce heat; simmer until reduced to 6 cups (about 30 minutes). Strain stock through a sieve over a bowl; discard solids.

Nutrition Facts

5 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 2g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 195mg; calcium 0mg.
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