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All Season Vegetable Stock Recipe

Name: All Season Vegetable Stock
Ingredients: 1 lrg onion; 2 x carrots; 1 x celery rib; 1 x parsnip; 8 ounce white mushrooms; 1 whl garlic clove unpeeled, halved; 6 c. water; 2 x bay leaves; 2 sprg fresh thyme Or possibly 1 tsp dry thyme

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $4.78 view details

1 lrg onion
2 x carrots
1 x celery rib
1 x parsnip
8 ounce white mushrooms
1 whl garlic clove unpeeled, halved
6 c. water
2 x bay leaves
2 sprg fresh thyme Or possibly 1 tsp dry thyme

Directions

Cut vegetables, including the mushrooms, into 1/2-inch pcs.
In a 3-qt soup kettle, combine the vegetables and garlic. Add in water. Bring to boil. Skim foam. Add in bay and thyme
Reduce heat and simmer, uncovered for 1 hour.
Strain and use within two days.
Yield: 4 c.
NOTES : Vegetables stocks don't freeze well.

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Amount Per Recipe	%DV
Recipe Size 1924g
Calories 156
Calories from Fat 11	7%
Total Fat 1.26g	2%
Saturated Fat 0.22g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 177mg	7%
Potassium 1357mg	39%
Total Carbs 32.08g	9%
Dietary Fiber 8.6g	29%
Sugars 15.15g	10%
Protein 9.72g	16%

All Season Vegetable Stock Recipe

Ingredients