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Spa Vegetable Stock

Contributed by Betsy Nelson and Jim Kyndberg

SERVINGS: MAKES 4 CUPS

•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

Plus: More Soup Recipes and Tips

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

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

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