6 cups (serving size: 1 cup)

This all-purpose vegetable stock has woodsy undertones from the mushrooms and subtle sweetness from the parsnip.

How to Make It

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.

Ratings & Reviews

rstarrlemaitre's Review

March 08, 2012
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.