nutritional information

Per 1-cup serving:

  • Calories: 10
  • Protein: 0 g
  • Total Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 2 g
  • Cholesterol: 0 mg
  • Sodium: 311 mg
  • Fiber: 0 g
  • Sugar: 1 g
Vegan Gluten-Free

Mushroom Stock

Makes 2 quarts

This full-bodied stock is the secret ingredient to Greens’s mushroom soups and sauces. Because it has a darker color and a strong flavor, it’s best for mushroom-based dishes and hearty recipes.
  • 1 large yellow onion, sliced
  • 1 leek top, chopped
  • 2 medium carrots, chopped
  • ½ lb. white mushrooms, sliced
  • 1 oz. dried shiitake mushrooms
  • 4 cloves garlic, smashed, skins left on
  • 6 sprigs parsley
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano or marjoram
  • 1 bay leaf
  • 1 tsp. salt
  • ½ tsp. black peppercorns

Place all ingredients in large pot with 10 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes. Strain, pressing as much liquid from vegetables as possible. Discard solids.

November/December 2010 p.38

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