Vegetable stock

 
                              Vegetable Stock
 
 Recipe By     : Gourmet - October '89
 Serving Size  : 9    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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