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Health Information Library Recipes Easy vegetable stock

Easy vegetable stock

Nutrition Facts

Serving Size 1 cup
Calories 22

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 0 g
Total fat 2 g
Sodium 94 mg
Cholesterol 0 g
Dietary fiber 0 g
Protein 0 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Since vegetables yield their flavors quickly, in little more than half an hour you can have a pot full of flavorful stock to use in other recipes.

Ingredients

(Serves 6)
  • 3 teaspoons olive oil
  • 12-14 fresh white mushrooms, brushed clean and coarsely chopped
  • 1 large yellow onion, cut into 1-inch pieces
  • 3 large carrots, cut into 1-inch pieces
  • 2 celery stalks with leaves, cut into 1-inch pieces
  • 6 cloves garlic, halved
  • 8 cups water
  • 6 fresh flat-leaf (Italian) parsley sprigs
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 1/8 teaspoon salt

Directions

In a stockpot, heat 2 teaspoons of the olive oil over medium-high heat. Add the mushrooms and saute until they begin to brown, 4-5 minutes. Push the mushrooms to the side of the pot and add the remaining 1 teaspoon oil, the onion, carrots, celery and garlic. Raise the heat to high and saute, stirring often, until the vegetables are deeply browned, about 10 minutes. (The browner the vegetables, the richer the flavor of the stock.)

Add the water, parsley, thyme, bay leaf and salt. Bring to a boil, then reduce the heat to medium low and simmer, uncovered, for 25-30 minutes. Remove from the heat and let cool slightly.

Carefully strain the stock into a bowl through a colander or sieve lined with paper towels or cheesecloth (muslin). Use immediately, cover and refrigerate for up to 3 days, or freeze in airtight containers for up to 3 months. Makes about 6 cups.

Last Updated: September 15th, 2016