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Spa Vegetable Stock

  1. 2 celery ribs, coarsely chopped
  2. 1 medium onion, coarsely chopped
  3. 1 carrot, coarsely chopped
  4. 1 tomato, coarsely chopped
  5. 6 dried shiitake mushrooms, broken into 1-inch pieces
  6. 2 tablespoons tomato paste
  7. 1 teaspoon fennel seeds
  8. 3 1/2 quarts water
  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. Notes One Serving Calories 35 kcal, Total Fat .2 gm, Saturated Fat 0
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