Vegetable Stock With Mushrooms

November 15, 2019—0 Comments
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I created another vegetable stock recipe to go with the Unforgettable Kabocha Squash Soup.  Our “house” veggie stock is a little sweet, as it has fennel and tomato. I wanted a more “warming” stock to be the perfect accompaniment to making this fenugreek spiced soup.

Vegetable Stock With Mushrooms

  • 2 medium sized yellow onions, peeled and thinly sliced
  • 2 medium sized leeks, cleaned, white and light green parts thinly sliced
  • 4 white button mushrooms with stems, quartered
  • 10 black peppercorns
  • 1 head garlic, cut in half
  • 3 medium sized carrots, peeled and coarsely chopped
  • 1 celery stalk, cleaned and coarsely chopped
  • 8 parsley stems with leaves
  • Small handful thyme sprigs
  1. Place all of the ingredients in a 5-qt. heavy bottomed stock pot, bring to a boil, then lower the heat and simmer the stock, uncovered, for 50 minutes.
  2. Strain stock into a large bowl and let cool completely.
  3. The stock and be refrigerated for up to 3 days or frozen for up to 2 months.
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Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

 

 

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