"This stock adds so much to soups and sauces that it's worth freezing in cubes or 1-cup amounts to have on hand." Vegetarian Cooking for Everyone
Bouquet Garni--8 long, full branches of parsley, 4-6 brushy sprigs of thyme, 2 small bay leaves, any other hern that's appropriate to the dish, such as sprig of tarragon if it's called for in the recipe, and so forth. You can tie them with a string, gather them in a cheesecloth bag, or use a large tea ball. You can also just add them loose to the stock and fish them out at the end of cooking.
Shake the dried mushrooms in a sieve to loosen the forest dirt. Heat the oil in a soup pot. Add the onion, carrots, and celery and saute over medium-high heat, stirring occasionally, until the onion is well browned, about 15 minutes. Scrape the bottom of the pan to loosen the juices that have collected there, then add the dried mushrooms and their soaking liquid, the remaining ingredients, and 9 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes. Strain.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 36 | ||
Calories from Fat: 9 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.9mg | 1 % | |
Potassium 168.1mg | 4 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4.8g | ||
Protein 0.9g | 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: 36
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