Ingredients
The following ingredients have 4 Servings
- 2 cup frozen mushroom stems
- 2 cup frozen vegetable scraps (onion and shallot skins, carrot and celery trimmings, etc.)
- 3 sprigs parsley
- 1 garlic clove (minced)
- 1 bay leaf
- 8 cup water
Instruction
- Combine all ingredients in large Dutch oven or stock pot.
- Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes; remove lid and simmer uncovered for 30 minutes more.
- Allow stock to cool, then pour through a fine mesh strainer into a bowl. Press vegetable scraps against the strainer with a wooden spoon in order to extract as much stock as possible.
- Discard solids and store stock in a plastic container or freezer bag.
