Spa Vegetable Stock

• Recipe by Betsy Nelson and Jim Kyndberg

Ingredients

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

Directions

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