Try this Mushroom Stock recipe, or contribute your own.
Suggest a better descriptionShake the dried mushrooms in a sieve to loosen the forest dirt. Soak in the hot water. Heat oil in soup pot, and add onions, celery, and carrots. Saute over medium heat until the onion is well browned, 15 min. Add the dried mushrooms and their soaking liquid, the remaining ingredients, and 9 cups of water. Bring to a boil, and then simmer, partially covered, for 45 minutes. Strain. NOTES : This makes the most delicious mushroom-flavored stock. Recipe by: Madison-Vegetarian Cooking for Everyone Posted to JEWISH-FOOD digest V97 #336 by Ruth & Shel
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 6 | ||
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Calories: 32 | ||
Calories from Fat: 3 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.8mg | 1 % | |
Potassium 253.7mg | 7 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4.9g | ||
Protein 1.3g | 2 % | |
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: 32
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