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Yield: Makes about 5 cups (Serves 5)
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| You can use this full-bodied vegetable stock in place of any meat or fish stock. Purchased vegetable stock can be used in place of homemade when time is short. |
RECIPE INGREDIENTS
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DIRECTIONS
In a saucepan over low heat, warm the olive oil. Add the carrot, celery and leeks and sauté until the leeks are slightly translucent, 3-4 minutes.
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Add the garlic, onion and mushrooms and sauté until the onion is slightly translucent, about 2 minutes.
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Pour in the water and bring to a boil over high heat. Using a large spoon, skim any scum from the surface, if necessary. Add the tomato, thyme, marjoram and parsley. Reduce the heat to low and simmer, uncovered, until the flavors are blended, about 1 hour.
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Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Season to taste with salt and pepper. Use immediately, or let cool, cover and refrigerate for up to 3 days or freeze for up to 1 month.
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Serving size = 1 cup
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes about 5 cups (Serves 5)
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| Calories: | 99 |
Fat. Total: | 6g |
Carbohydrates, Total: | 10g |
| Cholesterol: | 0mg |
Sodium: | 37mg |
Protein: | 2g |
| Fiber: | 3g |
% Cal. from Fat: | 55% |
Fat, Saturated: | 0g |
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