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Vegetable Stock, Home Made |
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| Course : |
Stocks |
| From: |
HungryMonster.com |
| Serves: |
4 - 6 |
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Ingredients:
| 3 |
medium |
Onions -- roughtly chopped |
| 4 |
medium |
Carrots -- roughly chopped |
| 5 |
Stalks |
Celery -- roughly chopped |
| 4 |
Ounces |
Mushrooms -- roughly chop |
| 4 |
Cloves |
garlic |
| 3 |
small |
Shallots -- chopped |
| 6 |
Sprigs |
Thyme |
| 8 |
Cup |
Water |
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Preparation:
In a large stockpot over high heat, bring the onions, carrots, celery, mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the heat and simmer for about 1 hr, until the stock has a rich full flavor. Strain through a fine sieve into a bowl and use immediately or allow to cool to room temp before refrigerating.
This stock keeps in the refrigerator for up to one week and can be frozen. |
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Nutritional Information:
Cal 412.8, Fat 3.8g, Carbs 92.9g, Dietary Fiber 24.2g, Protein 15.7g, Sodium 2009mg, CFF 7.4% |
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