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Vegetable Stock

Makes 2 quarts

Notes: A fresh vegetable broth or stock is a staple for most spa kitchens. This all-purpose version comes from executive chef Cary Neff at Miraval Life in Balance Resort and Spa. Cool, cover, and chill it up to 1 week or freeze up to 6 months.

 1 leek (about 12 oz.)
 3 onions (1 1/2 lb. total), peeled and chopped
 3 carrots (12 oz. total), scrubbed and chopped
 2 stalks celery (4 oz. total), rinsed and chopped
 8 ounces mushrooms, rinsed and quartered
 2 Roma tomatoes (6 oz. total), rinsed and quartered
 1 head fennel (about 1 lb.; optional), rinsed, stalks trimmed, and chopped
 1 1/2 teaspoons dried parsley
 1 1/2 teaspoons dried thyme
 1 1/2 teaspoons dried oregano
 1 tablespoon black peppercorns
Step 1

Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.

Step 2

Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.

Step 3

Nutritional analysis per 1/2 cup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 18Calories from Fat 6
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10mg1%
Total Carbohydrate 4g2%

Dietary Fiber 0.9g4%
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.