*  Exported from  MasterCook  *

                             Vegetable Stock

Recipe By     : Gourmet magazine, Oct 1989
Serving Size  : 9    Preparation Time :0:00
Categories    : Stocks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Onions -- chopped
   3      tb            Unsalted butter
   2                    Leeks -- white & pale part,
                        - washed well, chopped
   2                    Carrots -- chopped
   2                    Celery ribs -- chopped
     1/4  lb            Mushrooms with open caps --
                        - chopped
   1      c             Potato peelings
     1/4  c             Lentils
   6      cl            Garlic -- unpeeled
     1/2  ts            Dried thyme -- crumbled
     1/2  ts            Black peppercorns
   1                    Bay leaf
  12                    Parsley sprigs -- long
   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, carrots, celery,
mushrooms, potato peelings, and 1/3 cup water. Simmer the mixture,
covered, stirring occasionally, for 5 minutes. Add 12 cups of cold
water, lentils, garlic, peppercorns, thyme, bay leaf, parsley, and
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.

Yield: 9 Cups


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