Mushroom Stock is a wonderful fragrant and flavorful addition to recipes that calls for broth or stock. It's rich in flavor, low in sodium and impossible to find in a low sodium version most of the time in the stores. It is so simple to make. All you need is a large pot, a few mushrooms and veggies, water and a few spices and you will create magic in your own kitchen. The stock you make can be used for soups, gravy, stews and just about any other recipe you want to add a creative twist too.
Mushroom Stock -  Yield: 8 cups
Per Cup: - Calories 47; Sodium 270 mg;
Fat -0-g; Protein 2 g; Carbohydrate 12g;
Cholesterol 0 mg; Dietary fiber 3g
Ingredients:
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From Our Unsalted Heart To Yours...
4    quarts
2    ounces
1 ½cups
1    large
3    each
2    stalks
1    tsp
1    each
1    Tbsp
1    tsp

The ingredients listed for this recipe have been chosen to help lower the sodium content of your final dish.
This will help you with a heart healthy life style.
It’s important to prepare all of your ingredients before you start to cook.
Do all of your chopping, grating and pre-measuring, and you will have a great meal that is easy to make.

Water
Dried Shitake Mushrooms
Button or Crimini Mushrooms
Onion
Carrots
Celery
Dried Thyme
Bay Leaf
Pepper Corns
Sea Salt
Prepare all of your veggies. Chop onions, carrots and celery in large pieces. Button mushrooms in quarters. Leave shitake mushrooms whole.

Place a large pot on the stove. Add water, mushrooms, onion, carrots, celery, dried thyme peppercorns and sea salt. Bring to a boil over high heat, reduce heat and simmer for 3/4 of an hour, (simmer meaning small bubbles at the top of water) stirring every once and a while. You want the stock to have a rich color and flavor. After the stock has simmered for 3/4 of an hour, strain it through a fine mesh strainer or through a cheesecloth.

Your stock is now ready to use in all of your favorite recipes - Soup, gravy, stuffing, etc. Stock can also be frozen for later use.

Note: You can add 1 cup Almond Milk and 1 tbsp Arrowroot to your stock to create a rich creamy mushroom broth.
Stock
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Mushroom Stock
Recipe by 
Tony LeDonne