Vegetable Stock

Makes about 9 cups

1    tablespoon olive oil
8    ounces sliced mushrooms
2    carrots, cut into 2-inch pieces
2    celery stalks, cut into 2-inch pieces
1    leek, cleaned well, trimmed and cut into
       2-inch pieces
1     onion, quartered
2     garlic cloves, peeled
2     teaspoons black peppercorns
10   parsley stems
2     thyme sprigs
2     bay leaves
7     to 8 cups water (being sure not to go
       above the maximum fill line in the
       cooking pot)

Nutritional information per serving (1 cup):
Calories 39 (3% from fat) • carb. 9g • pro. 1g fat 0g • sat. fat 8g • chol. 0mg • sod. 56mg
calc. 39mg • fiber 2g

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