Spa Vegetable Stock

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Yield:
4 cups

Ingredients

  • 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

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

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