5 from 3 votes
Kitchen Scrap Mushroom Stock
I hate wasting perfectly good vegetables to make mushroom stock—using kitchen scraps is a cheaper, less wasteful alternative!
Cook Time
1 hr 15 mins
Total Time
1 hr 15 mins
Servings:
4
cups
Calories:
70 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 2 cup mushroom stem frozen
- 2 cup frozen vegetable scraps onion and shallot skins, carrot and celery trimmings, etc.
- 3 parsley sprigs
- 1 garlic minced, clove
- 1 bay leaf
- 8 cup water
Instructions
- Combine all ingredients in large Dutch oven or stock pot.
- Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes; remove lid and simmer uncovered for 30 minutes more.
- Allow stock to cool, then pour through a fine mesh strainer into a bowl. Press vegetable scraps against the strainer with a wooden spoon in order to extract as much stock as possible.
- Discard solids and store stock in a plastic container or freezer bag.
Cup of Yum
Notes
- If you want to make broth rather than stock, simply season the stock with salt and pepper to taste after it's done cooking.
Nutrition Information
Calories
70kcal
(4%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
69mg
(3%)
Potassium
353mg
(8%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
4686IU
(94%)
Vitamin C
12mg
(13%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 cups
Amount Per Serving
Calories 70
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 69mg | 3% |
| Potassium | 353mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 4686IU | 94% |
| Vitamin C | 12mg | 13% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.