Vegetable Stock

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

This recipe goes with Sesame Quinoa with Tofu, White Bean Soup, White Bean Soup, Roasted-Root Vegetable Stew, Sesame Quinoa with Tofu

Yield: 6 cups (serving size: 1 cup)

Ingredients

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

Preparation

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.

Nutritional Information

Calories:

8 (11% from fat)

Fat:

0.1g (poly 0.1g)

Protein:

0.3g

Carbohydrate:

1.7g

Fiber:

0.3g

Iron:

0.1mg

Sodium:

2mg

Calcium:

7mg