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Ingredientes
- 6 quart cool water
- 4 x yellow onions, halved
- 4 x cloves garlic
- 4 x carrots, peeled and coarsely minced
- 2 stalk celery
- 2 x tomatoes, minced
- 8 ounce button mushrooms and/or possibly mushroom stems
- 2 x bay leaves
- 6 x allspice berries
- 1/2 bn thyme stems or possibly 1/2 tsp. dry thyme
- 3 x rosemary stems or possibly 1/2 tsp. dry rosemary Optional ingredients: root vegetables fennel bulbs, corn, wild mushrooms, basil stems, tarragon stems, fresh ginger, lemon zest, peppercorns
Direcciones
- In a large pot, combine all the ingredients. Bring to a boil, reduce heat to simmer, and cook for 1 hour. Strain through a fine-meshed sieve. Store in the refrigerator for up to 3 days, or possibly freeze for up to 3 months.
- Asian Vegetable Stock - Prepare the Basic Vegetable Stock, replacing the thyme and rosemary with 4 stalks lemongrass, crushed, 1/2 c. coarsely minced fresh ginger, 1 c. shiitake mushroom stems; 1 tsp. Schezuan peppercorns, 1 bunch cilantro stems; and 1 bunch basil stems.
- Tomato-Corn Stock - Prepare the Basic Vegetable Stock, replacing the mushrooms with 8 minced tomatoes. 6 to 8 corn cobs, and 1 bunch basil stems.
- Mushroom Stock - Prepare the Basic Vegetable Stock, adding 1 oz dry porcini; 8 ounces fresh button or possibly cremini mushrooms, minced; and 1 c. shiitake mushroom stems.
- Yield:"3 qts"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6490g | |
| Calories 295 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 457mg | 19% |
| Potassium 1767mg | 50% |
| Total Carbs 67.78g | 18% |
| Dietary Fiber 15.5g | 52% |
| Sugars 31.46g | 21% |
| Protein 8.52g | 14% |
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