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Vegetable Stock

Source of Recipe


Cooking Light-3/02






List of Ingredients



• 12 cups water
  
• 1 (8 ounce) package mushrooms, sliced
  
• 1 cup chopped onion
  
• 3/4 cup chopped carrot
  
• 1 1/4 cups coarsely chopped celery
  
• 1/2 cup chopped parsnip
  
• 2 bay leaves
  
• 3 sprigs thyme
  
• 1 whole head garlic, halved
  






Instructions



1. Combine all ingredient 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.
   
   
2. Yield: 6 cups (serving size: 1 cup). 8 cal, 0.1g fat, 0.3g pro, 1.7g carb, 0.3g fiber, 0mg chol, 0.1mg iron, 2mg sod, 7mg calc.