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27
Vegetable Stock
While this recipe uses whole vegetables, scraps
can also be added. Store carrot peels, celery
leaves and ends, onion skins, mushroom stems,
and herbs in an airtight container in the freezer.
Add to the veggie stock ingredients to enhance
a flavorful, vegetarian stock.
Makes about 9 cups
1 tablespoon olive oil
8 ounces sliced mushrooms
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 leek, cleaned well, trimmed and cut into
2-inch pieces
1 onion, quartered
2 garlic cloves, peeled
2 teaspoons black peppercorns
10 parsley stems
2 thyme sprigs
2 bay leaves
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
1. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker and select Sauté/
Brown. Set the temperature to Low and
press Start.
2. Once the oil is hot, add the mushrooms.
Cook until the edges of the mushrooms are
brown, about 5 minutes. Press Stop.
3. Add the remaining ingredients. Secure the lid
and select Stock. Set the pressure to High,
the time for 30 minutes, and press Start.
When the tone sounds, allow pressure to
release naturally.
4. Once pressure has completely released, open
the lid and strain through a fine mesh strainer.
Discard vegetables.
5. Vegetable stock may be used immediately
or allow it to cool to room temperature and
refrigerate; it may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
Nutritional information per serving (1 cup):
Calories 39 (3% from fat) • carb. 9g • pro. 1g
fat 0g • sat. fat 8g • chol. 0mg • sod. 56mg
calc. 39mg • fiber 2g
Mushroom Stock
We love this as a base for a number of different
Asian-style soups, but it is also a great flavor
booster in risottos or even beef stews.
Makes about 7 cups
2 tablespoons unsalted butter
1½ pounds mixed mushrooms
½ cup dry white wine
1 leek, trimmed, cleaned and cut into
2-inch pieces
2 celery stalks, cut into 2-inch pieces
2 carrots, cut into 2-inch pieces
1 ounce dried porcini (optional – for a
richer tasting stock)
10 parsley sprigs
8 thyme sprigs
2 teaspoons black peppercorns
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
1. Put the butter into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to High, the time for 20
minutes, and press Start.
2. Once the unit has preheated and the butter is
melted, add the mushrooms. Stir to coat and
then allow to cook until nicely caramelized
and brown, about 20 minutes, stirring
occasionally. Press Stop.
3. Add the remaining ingredients. Secure lid and
select Stock. Set the pressure to High, the
time for 30 minutes, and press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released, open
lid and strain through a fine mesh strainer.
Discard solids.
6. Mushroom stock may be used immediately
or allow it to cool to room temperature and
refrigerate; it may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
Nutritional information per serving (1 cup):
Calories 91 (32% from fat) • carb. 9g • pro. 4g
fat 3g • sat. fat 2g • chol. 9mg • sod. 38mg
calc. 43mg • fiber 2g
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