Homemade Vegetable Stock (Salt-Free)

Homemade Vegetable Stock (Salt-Free)
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 17.8
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 17.4 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.7 g

Introduction

Making homemade stock is so easy! It's a third the price of buying it in stores.

Ingredients

2 T olive oil
2 leeks, white and light green part only, sliced
3 carrots, peeled and diced
3 ribs celery, diced
1 pint mushrooms, sliced or quartered
1 onion, diced
1/2 t black peppercorns
1/2 t thyme, dried, or 2 springs fresh
6 parsley stems

Directions

Try reducing the stock and freezing it in ice cube trays; once frozen, pop out and keep in the freezer until you need homemade stock.
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Place a stock pot over medium heat. Add oil to warm. Add vegetables and sweat them over the heat. Slowly add 1 gallon and 1 quart of cold water to the mixture. Bring to a boil, then reduce to a simmer. Simmer for 30 minutes. Strain and cool before storing.
Makes one gallon; used as 1 cup per serving.

Number of Servings: 16


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