Next Generation Life Fitness

Vegetable Stock

Preptime: 15 min.
Cooktime: 45 min.

Calories: 82
Carbs: 14g
Fat: 1g
Fiber: 4g
Protein: 2g
Satfat: 0g
Sodium: 147mg

Ingredients:
1 tablespoon vegetable oil
4 carrots, chopped roughly into 1/2" pieces
4 onions, chopped roughly into 1/2" pieces
4 stalks celery, chopped roughly into 1/2" pieces
1 cup mushrooms, chopped roughly into 1/2" pieces
2 leeks, chopped roughly into 1/2" pieces
3 cloves garlic, peeled
10 peppercorns
1 bay leaf
1/2 cup parsley stems, reserve the leaves for another use
1/2 cup white wine
water to cover

Directions:
1. Heat the oil in a stock pot that is large enough to accommodate all of the ingredients.

2. Add the vegetables and cook over medium-low heat for 10 minutes.

3. Add the white wine and continue cooking until most of the liquid has evaporated.

4. Add the peppercorns, bay leaf and parsley stems. Add enough water to cover the vegetables. Bring to a boil over high heat.

5. As soon as it comes to a boil, reduce the heat and simmer for 40 minutes. Skim any foam or fat that rises to the surface.

6. Strain and cool quickly. Refrigerate.