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Slow Cooker Vegetable Stock
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- #53407
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 large onion, chopped
2 carrots, chopped
1 celery rib, chopped
1 parsnip, chopped
8 ounces white mushrooms, chopped
1 clove garlic, cut in half
6 cups water
2 bay leaves
2 sprigs fresh thyme
directions
Add all the ingredients to the crock pot and stir to combine. Season if desired with salt and pepper.
Cover the crock pot and cook on low heat for 6-8 hours.
Let it cool then strain the liquid. Discard the vegetables.
Use immediately or refrigerate the stock for up to two days or freeze for 3-4 months.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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