Serves: 12 | Prep Time: 10 minutes | Cook Time: 1 hour
- 1 pinch Eden Sea Salt
- 4 quarts water
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 1/2 cup celery, chopped
- 5 sprigs fresh parsley
- 1 cup leeks, cleaned well, chopped using green and white parts
- 1 cup cabbage, chopped
- 1/4 cup Eden Maitake Mushrooms
or Eden Shiitake Mushrooms
- 1 large bay leaf
- 7 whole peppercorns
- 2 whole cloves
Place all ingredients in a large soup pot, cover and bring to a boil. Reduce the flame to medium-low and simmer for 1 hour. Strain to remove the vegetables and discard them. Use the stock as a base for soups, and stews.
Makes approximately 12 cups vegetable stock. Can be placed in plastic containers and frozen for future use.
NOTE: Any ends and pieces of vegetable may be substituted for those called for in the recipe - broccoli stems, turnips, rutabaga, daikon radish, green onions, shallots, any dried mushrooms,Eden Bonito Flakes, etc.
Per serving - 63 calories, 5 g fat (66% calories from fat), 1 g protein, 5 g carbohydrate, 1 g fiber, 0 mg cholesterol, 34 mg sodium