Title: Vegetable Stock
Categories: April 1993
Yield: 1 servings

3 Onions; chopped
3 tb Unsalted butter
The white and pale green
-part of 2 leeks; washed
-well and
; chopped
2 Carrots; chopped
2 Ribs celery; chopped
1/4 lb Mushrooms; (preferably ones
; with opened caps),
; chopped
1 c Potato peelings
12 1/3 c Cold water
1/4 c Lentils
6 Unpeeled garlic cloves
1/2 ts Black peppercorns
1/2 ts Dried thyme; crumbled
1 Bay leaf
12 Long parsley sprigs
1 ts Salt

In a stockpot or kettle cook the onions in the butter over moderate heat,
stirring, until they are golden, add the leeks, the carrots, the celery,
the mushrooms, the potato peelings, and 1/3 cup of the water, and simmer
the mixture, covered, stirring occasionally, for 5 minutes. Add the
remaining water, the lentils, the garlic, the peppercorns, the thyme, the
bay leaf, the parsley,and the salt, bring the mixture to a boil, and simmer
it, uncovered, for 2 hours. Strain the stock through a fine sieve into a
bowl and let it cool. Chill the stock and remove the fat.

Makes about 9 cups.

Gourmet April 1993

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