Homemade Vegetable Stock
Ingredients
-
2
large
onions, roughly chopped
-
½
lb
mushrooms
-
2
large
carrots, cut in chunks
-
2
stems
celery, chopped
-
1
head
garlic, cut tips off
-
1
tomato
quarter
-
½
apple or pear
sliced
-
1
handful
parsley with stems
-
2
leaves
bay leaves
-
1
tablespoon
dried basil
-
1
teaspoon
peppercorns
-
1
tablespoon
sea salt
-
1
tablespoon
dulse flakes (optional)
-
5
quarts
cold water
Instructions
- 1. Sauté onions, mushrooms, and celery in olive oil for 15 minutes until lightly caramelized.
- 2. Add carrots, leeks, garlic, tomato, apple, parsley, bay leaves, basil, peppercorns, salt, dulse flakes, and cold water.
- 3. Bring to a gentle boil, then reduce to a simmer and cover slightly vented for one hour.
- 4. Let cool and strain the broth.
Nutrition Facts (estimated)
Servings
4 quarts
Calories
24
Total fat
0.2g
Total carbohydrates
5.2g
Total protein
1g
Sodium
279.1mg
Cholesterol
0mg
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