Soups
Vegetable Stock
Makes about 9 cups
Vegetable Stock
Makes about 9 cups
While this recipe uses whole vegetables, scraps can also be added. Store carrot peels, celery leaves and ends, onion skins, mushroom stems, and herbs in an airtight container in the freezer. Add to the veggie stock ingredients to enhance a flavorful, vegetarian stock.
Nutritional information per serving (1 cup):Calories 39 (3% from fat)
carb. 9g
pro. 1g fat 0g
sat. fat 8g
chol. 0mg
sod. 56mgcalc. 39mg
fiber 2g
carb. 9g
pro. 1g fat 0g
sat. fat 8g
chol. 0mg
sod. 56mgcalc. 39mg
fiber 2g
Ingredients
- 1tablespoon olive oil
- 8ounces sliced mushrooms
- 2carrots, cut into 2-inch pieces
- 2celery stalks, cut into 2-inch pieces
- 1leek, cleaned well, trimmed and cut into
- 2-inch pieces
- 1onion, quartered
- 2garlic cloves, peeled
- 2teaspoons black peppercorns
- 10parsley stems
- 2thyme sprigs
- 2bay leaves
- 7to 8 cups water (being sure not to go
- above the maximum fill line in the
- cooking pot)
Preparation
- 1. Put the oil into the cooking pot of the
- Cuisinart® Multicooker and select Sauté/
- Brown. Set the temperature to Low and
- press Start.
- 2. Once the oil is hot, add the mushrooms.
- Cook until the edges of the mushrooms are
- brown, about 5 minutes. Press Stop.
- 3. Add the remaining ingredients. Secure the lid
- and select Stock. Set the pressure to High,
- the time for 30 minutes, and press Start.
- When the tone sounds, allow pressure to
- release naturally.
- 4. Once pressure has completely released, open
- the lid and strain through a fine mesh strainer.
- Discard vegetables.
- 5. Vegetable stock may be used immediately
- or allow it to cool to room temperature and
- refrigerate; it may be stored for 7 days in the
- refrigerator and up to 6 months in the freezer
