Oh My Veggies · by Nicole★ 5.0 (1)
Kitchen Scrap Mushroom Stock
NUTRITION · PER SERVING75M COOK
CAL 4%·PRO 9%
CARBS 12G66% OF CAL
5G FIBER0G ADDED1G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 0G5% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable stock made from mushrooms and kitchen scraps, simmered with aromatics. Use as a base for soups, grains, and sauces.
componentamerican🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cup frozen mushroom stems
- 2 cup frozen vegetable scraps (onion and shallot skins, carrot and celery trimmings, etc.)
- 3 sprigs parsley
- 1 garlic clove (minced)
- 1 bay leaf
- 8 cup water
At a glance
PER SERVING · TIME 75M
CAL 4%·PRO 9%
CARBS 12G66% OF CAL
5G FIBER0G ADDED1G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 0G5% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 1h 15m
- Sodium
- 403mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 34mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 403MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.