Spa Vegetable Stock

  • Servings: MAKES 4 CUPS

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  • 2 celery ribs, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 tomato, coarsely chopped
  • 6 dried shiitake mushrooms, broken into 1-inch pieces
  • 2 tablespoons tomato paste
  • 1 teaspoon fennel seeds
  • 3 1/2 quarts water

How to make this recipe

  1. Combine all of the ingredients in a stockpot and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer for 2 hours. Strain and boil until reduced to 4 cups.

Make Ahead

The stock can be frozen for up to 2 months.


One Serving Calories 35 kcal, Total Fat .2 gm, Saturated Fat 0

Contributed By Published January 1998

455470 recipes/spa-vegetable-stock 2013-12-06T23:50:07+00:00 Betsy Nelson, Jim Kyndberg soups-and-stews|healthy|make-ahead|vegetarian january-1998,Betsy Nelson,Jim Kyndberg,Organica,Aveda Spa,vegetable stock,soups and stews recipes,spa-vegetable-stock 455470

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