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Nutrition Facts
Serving Size 227 g
(Approx. 16 Servings)
Amount Per Serving
Calories 50 Calories From Fat 10
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 80 mg 3%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 2 g
Vitamin A 40% Iron 1%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Umami Vegetable Broth
Prep Time
15 minutes
Cook Time
1 h 15 m
Total Time
1 h 30 m
Serves
16  People

Ingredients

Recipe makes 16 Servings

1 Tbsp grapeseed oil
8 Oz portabella mushrooms, halved
1 1/2 cup(s) carrots, finely chopped
1 1/2 cup(s) celery, finely chopped
1 cup(s) red bell pepper, finely chopped
3 cup(s) onions, finely diced
4 large cloves fresh garlic, halved or crushed
1/4 cup(s) dry sherry
1 Tbsp low salt soy sauce
1 Tbsp tomato paste
2 medium bay leaves, broken
3 small sprigs of fresh thyme
1 Tsp sea salt
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Instructions

1
Place a large stock pot over medium-high heat. Add oil and mushrooms, and cook until well browned, stirring only so mushrooms cook evenly.
2
Add carrots, celery, bell pepper, onions and garlic. Cook 6 to 8 minutes or until vegetables begin to soften.
3
Stir in sherry and continue cooking until it is almost completely evaporated, about 1 to 2 minutes.
4
Add soy sauce, tomato paste, bay leaves, thyme, salt and just enough water to cover vegetables by about 3 inches (about 4 quarts, depending on size of stock pot).
5
Bring to a gentle boil, reduce heat to low and simmer 1 hour, skimming any foamy deposit from surface as needed throughout the cooking time.
6
Strain vegetables from liquid and chill stock well.

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