Homemade Vegetable Stock
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 1/2 |
pounds |
chicken wings |
|
1 |
pound |
ground chicken |
|
2 |
large |
yellow onions -- chopped |
|
2 |
stalks |
celery -- chopped |
|
2 |
large |
carrots -- chopped |
|
4 |
cloves |
garlic -- minced |
|
4 |
sprigs |
parsley |
|
1 |
teaspoon |
peppercorns |
|
1 |
teaspoon |
dried thyme |
|
2 |
whole |
bay leaves |
|
1 |
tablespoon |
low sodium soy sauce |
|
2 |
quarts |
water |
| Heat oil in stockpot to medium. Add onions, celery,
carrots, mushrooms, parsley, and bay leaves. Cook over high heat for 5 to 10 minutes stirring frequently. Add tomato paste and peppercorns. Cook and stir for 2 minutes. Add soy sauce. Add water and bring to a boil. Lower heat and simmer for 30 to 45 minutes. Strain and discard vegetables. Makes 12 servings. |
| Per Serving: 47 Calories; 2g Fat (26.1% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 97mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 0 Fat. |