Ingredients
- 2 cup frozen mushroom stems
- 2 cup frozen vegetable scraps, onion and shallot skins, carrot and celery trimmings, etc.
- 3 sprigs parsley
- 1 garlic clove, minced
- 1 bay leaf
- 8 cup water
Instructions
- Combine all ingredients in large Dutch oven or stock pot.
- Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes; remove lid and simmer uncovered for 30 minutes more.
- Allow stock to cool, then pour through a fine mesh strainer into a bowl. Press vegetable scraps against the strainer with a wooden spoon in order to extract as much stock as possible.
- Discard solids and store stock in a plastic container or freezer bag.
Notes
If you want to make broth rather than stock, simply season the stock with salt and pepper to taste after it's done cooking.
Nutrition (estimated per serving)
Calories: 70kcalCarbohydrates: 14gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 69mgPotassium: 353mgFiber: 4gSugar: 1gVitamin A: 4686IUVitamin C: 12mgCalcium: 41mgIron: 1mg
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