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Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| 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% |
