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Vegetable Stock
Recipe By : Gourmet - October '89
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 onions -- chopped
3 tablespoons unsalted butter
2 leeks, white & pale part, washed well -- chopped
2 carrots -- chopped
2 ribs celery -- chopped
1/4 pound mushrooms w/open caps -- chopped
1 cup potato peelings
1/4 cup lentils
6 unpeeled garlic cloves
1/2 teaspoon dried thyme -- crumbled
1/2 teaspoon black peppercorns
1 bay leaf
12 long parsley sprigs
1 teaspoon 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 water. Simmer the mixture,
covered, stirring occasionally, for 5 minutes. Add 12 cups of cold 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.
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