Shiitake Vegetable Stock Recipe

Name: Shiitake Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-size carrots, unpeeled, coarsely chopped; 3 celery ribs with leaves, coarsely chopped; 1 large leek, both white and light green parts, well rinsed and coarsely chopped; 4 cloves garlic, unpeeled; 1 small fennel bulb (optional), sliced; 2 medium-size zucchini, sliced; 1 cup (about 3 1/2 ounces) trimmed and sliced fresh shiitake mushroom caps and stems; 1 pound ripe tomatoes (about 5), preferably Roma (plum tomatoes; see Note), cored, seeded, and coarsely chopped; 1 bay leaf; 1/4 cup chopped fresh flat-leaf parsley; 2 tablespoons fresh thyme leaves

Servings: persons

2 medium-size carrots, unpeeled, coarsely chopped
3 celery ribs with leaves, coarsely chopped
1 large leek, both white and light green parts, well rinsed and coarsely chopped
4 cloves garlic, unpeeled
1 small fennel bulb (optional), sliced
2 medium-size zucchini, sliced
1 cup (about 3 1/2 ounces) trimmed and sliced fresh shiitake mushroom caps and stems
1 pound ripe tomatoes (about 5), preferably Roma (plum tomatoes; see Note), cored, seeded, and coarsely chopped
1 bay leaf
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons fresh thyme leaves

1
Place the carrots, celery, leek, garlic, fennel, zucchini, shiitakes, tomatoes, and bay leaf in a large soup pot and add 12 cups of water.
2
Bring the water to a simmer over medium-high heat.
3
Reduce the heat to low and let simmer, uncovered, until the flavor develops, about 1 hour.
4
Add the parsley and thyme and let simmer until the herbs release their flavor, about 20 minutes longer.
5
Remove the stock from the heat and let it cool slightly.
6
Strain the stock through a fine-meshed sieve into a large bowl or pot and discard the solids.
7
If you are not planning on using the stock at this time, let it come to room temperature using the quick cooling method .The stock can be refrigerated, covered, for up to 5 days or frozen for up to 6 months.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium-size carrots, unpeeled, coarsely chopped, 3 celery ribs with leaves, coarsely chopped, 1 large leek, both white and light green parts, well rinsed and coarsely chopped, 4 cloves garlic, unpeeled, and more.

Yes, Shiitake Vegetable Stock falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shiitake Vegetable Stock

How did you like this recipe?

Frequently Asked Questions