Easy vegetable stock (not TNT yet)

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I received this in the Mayo Clinic email I signed up for.  Looks good to try.

Kai

 

Easy Vegetable Stock

 

By Mayo Clinic staff

 

Dietitian's tip: Since vegetables yield their flavors quickly, in little more

than half an hour you can have a pot full of flavorful stock to use in other

recipes.

By Mayo Clinic staff

 

Serves 6

 

Ingredients

 

3 teaspoons olive oil

12-14 fresh white mushrooms, brushed clean and coarsely chopped

1 large yellow onion, cut into 1-inch pieces

3 large carrots, cut into 1-inch pieces

2 celery stalks with leaves, cut into 1-inch pieces

6 cloves garlic, halved

8 cups water

6 fresh flat-leaf (Italian) parsley sprigs

4 fresh thyme sprigs

1 bay leaf

1/8 teaspoon salt

 

Directions

 

In a stockpot, heat 2 teaspoons of the olive oil over medium-high heat. Add the

mushrooms and saute until they begin to brown, 4-5 minutes. Push the mushrooms

to the side of the pot and add the remaining 1 teaspoon oil, the onion, carrots,

celery and garlic. Raise the heat to high and saute, stirring often, until the

vegetables are deeply browned, about 10 minutes. (The browner the vegetables,

the richer the flavor of the stock.) Add the water, parsley, thyme, bay leaf and

salt. Bring to a boil, then reduce the heat to medium low and simmer, uncovered,

for 25-30 minutes. Remove from the heat and let cool slightly.

 

Carefully strain the stock into a bowl through a colander or sieve lined with

paper towels or cheesecloth (muslin). Use immediately, cover and refrigerate for

up to 3 days, or freeze in airtight containers for up to 3 months. Makes about 6

cups.

 

Nutritional Analysis

(per serving)

Serving size: 1 cup

Calories 24 Monounsaturated fat 2 g

Protein 0 g Cholesterol 0 mg

Carbohydrate 1 g Sodium 52 mg

Total fat 2 g Fiber 0 g

Saturated fat 0 g