Vegetable Stock

Name: Vegetable Stock
Ingredients: 3 onions, chopped; 3 tablespoons unsalted butter; the white and pale green part of 2 leeks, washed well and chopped; 2 carrots, chopped; 2 ribs of celery, chopped; 1/4 pound mushrooms (preferably ones with opened caps), chopped; 1 cup potato peelings; 12 1/3 cups cold water; 1/4 cup lentils; 6 unpeeled garlic cloves; 1/2 teaspoon black peppercorns; 1/2 teaspoon dried thyme, crumbled; 1 bay leaf; 12 long parsley sprigs; 1 teaspoon salt

15 ingredients

4 steps

Ingredients

3 onions, chopped
3 tablespoons unsalted butter
the white and pale green part of 2 leeks, washed well and chopped
2 carrots, chopped
2 ribs of celery, chopped
1/4 pound mushrooms (preferably ones with opened caps), chopped
1 cup potato peelings
12 1/3 cups cold water
1/4 cup lentils
6 unpeeled garlic cloves
1/2 teaspoon black peppercorns
1/2 teaspoon dried thyme, crumbled
1 bay leaf
12 long parsley sprigs
1 teaspoon salt

Directions

1

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.
2

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.
3

Strain the stock through a fine sieve into a bowl and let it cool.
4

Chill the stock and remove the fat.