Preparation / Directions:
In a large stockpot over high heat, bring the onions, carrots, celery, mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the heat and simmer for about 1 hr, until the stock has a rich full flavor. Strain through a fine sieve into a bowl and use immediately or allow to cool to room temp before refrigerating.
This stock keeps in the refrigerator for up to one week and can be frozen.
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Nutritional Information:
Cal 412.8, Fat 3.8g, Carbs 92.9g, Dietary Fiber 24.2g, Protein 15.7g, Sodium 2009mg, CFF 7.4% |
