Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light March 2002

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

8 calories; calories from fat 11%; fat 0.1g; poly fat 0.1g; protein 0.3g; carbohydrates 1.7g; fiber 0.3g; iron 0.1mg; sodium 2mg; calcium 7mg.
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