Vegetable Stock Recipe

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Ingredients:

Serving

3 yellow onions, quartered, skin on but ends cut off
3 carrots , cut in a few large pieces
4 celery ribs, cut in a few large pieces
1/4 lb mushroom, half any large ones
12 cups cold water
6 garlic cloves, unpeeled but smashed with the flat side of large knife on cutting board
1 tsp black peppercorns
1 tsp dried thyme, crumbled
2 bay leaves
15 sprigs fresh parsley , long
1 tsp salt

Directions:

In a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil.
When onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil.
Simmer mixture, uncovered, 2 hours.
Pour stock through a fine sieve into a heatproof bowl.
Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
Note: this is for a basic broth. Feel free to add vegetables that you have on hand or need to use up.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	79.61 Kcal (333 kJ)
Calories from fat	44.29 Kcal
		% Daily Value*
Total Fat	4.92g	8%
Cholesterol	0.27mg	0%
Sodium	352.32mg	15%
Potassium	277.97mg	6%
Total Carbs	7.96g	3%
Sugars	2.12g	8%
Dietary Fiber	2.45g	10%
Protein	1.6g	3%
Vitamin C	6.7mg	11%
Vitamin A	0.2mg	8%
Iron	0.5mg	3%
Calcium	74.2mg	7%

Amount Per 100 g
Calories	16.89 Kcal (71 kJ)
Calories from fat	9.4 Kcal
		% Daily Value*
Total Fat	1.04g	8%
Cholesterol	0.06mg	0%
Sodium	74.74mg	15%
Potassium	58.97mg	6%
Total Carbs	1.69g	3%
Sugars	0.45g	8%
Dietary Fiber	0.52g	10%
Protein	0.34g	3%
Vitamin C	1.4mg	11%
Iron	0.1mg	3%
Calcium	15.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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