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Active time
5 minutes
Total time
4-6 hours
About 4-5 quarts
Serving Size
1 cup

2 carrots, chopped
2 stalks celery, chopped
1 shallot or small onion, diced
6-8 whole peppercorns
2 bay leaves
A handful of fresh parsley
½ cup dried mushrooms
1 tablespoon reduced-sodium tamari


1. Fill a 6-quart slow cooker with water to within about ¼ inch of the top. If your slow cooker is larger than 6 quarts, measure out about  5 quarts of water—it’s ok to estimate here!

2. Add the remaining ingredients and cook on high for 4 hours, or on low for 8 hours.

3. Strain the stock, and refrigerate (will keep for several days) or freeze in jars or storage containers for 4-6 months.  

An Oldways recipe, courtesy Georgia Orcutt. Photo by Webvilla on Unsplash. 


Calories: 20
Total fat: 0g
Saturated fat: 0g
Sodium: 55mg
Carbohydrate: 3g
Fiber: 1g
Total Sugar: 1g (Added Sugar: 0g)
Protein: 1g

Yield: About 4-5 quarts

Serving Size: 1 cup

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