Try this Vegetable Stock, Home Made recipe, or contribute your own.
Suggest a better descriptionIn 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. Recipe By : Caprials Cafe Favorites, Chef Caprial Pence, pg 141 From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 10 | ||
Calories from Fat: 1 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.9mg | 0 % | |
Potassium 58.5mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10
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