Vegetable Stock
3.8
(1)
Recipe information
Yield
Makes about 9 cups
Ingredients
3 onions, chopped
3 tablespoons unsalted butter
2 leeks (white and pale green parts only), washed well and chopped
2 carrots, chopped
2 celery ribs, 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 garlic cloves, unpeeled
1/2 teaspoon black peppercorns
1/2 teaspoon dried thyme, crumbled
1 bay leaf
12 long fresh parsley sprigs
1 teaspoon salt
Preparation
In a stockpot or kettle (at least 6-quart) cook onions in butter over moderate heat, stirring, until golden. Add leeks, carrots, celery, mushrooms, potato peelings, and 1/3 cup water and simmer, covered, stirring occasionally, 5 minutes. Add remaining 12 cups water, lentils, garlic, peppercorns, thyme, bay leaf, parsley, and salt and bring to a boil. Simmer mixture, uncovered, 2 hours. Pour stock through a fine sieve into a heatproof bowl and cool, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months. Remove fat before using.
