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Ingredientes
- 6 ounce portobello mushroom stems
- 1 x carrot unpeeled, sliced
- 1 sm leek cut lengthwise
- 1 sm white onion unpeeled, and
- Â Â coarsely minced
- 1 x celery rib sliced
- 1 x garlic clove unpeeled
- 1 sprg parsley
- 1/2 x bay leaf
- 1 tsp whole black peppercorns
- 1/4 tsp dry thyme
- 6 c. water
Direcciones
- In a small stockpot or possibly Dutch oven, combine the mushroom stems, carrot, leek, onion, celery, garlic, parsley, bay leaf, peppercorns and thyme. Add in the water and bring to a boil over high heat. Reduce heat low sufficient to maintain a simmer and cook, uncovered, for about 1 hour, or possibly till reduced by 1/3 to yield 4 c..
- Set aside 2 c. for the Portobello Mushroom Stew and reserve the rest for another use.
- This recipe yields about 1 qt.
- Yield: 1 qt
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1588g | |
| Calories 72 | |
| Calories from Fat 5 | 7% |
| Total Fat 0.56g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 130mg | 5% |
| Potassium 433mg | 12% |
| Total Carbs 16.63g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 6.07g | 4% |
| Protein 2.16g | 3% |
