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Shiitake Vegetable Stock

Shiitake Vegetable Stock Recipe

  • 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 3½ 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
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons fresh thyme leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 5kcal (0%)
Total Fat 0g (0%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 1g
Protein 0g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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