*  Exported from  MasterCook  *

                         Winter Vegetable Stock 2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Unsalted butter or margarine
   1      large         Onion, with skin -- diced
   1      cup           Leek greens -- roughly chopped
   2      medium        Carrots -- diced
   4                    Outer celery stocks -- with
                        diced
   1      cup           Winter squash -- cubed with
                        and skin
   1      cup           Mushrooms or mushroom stalks -- coarsely chopped
     1/2  cup           Celery root -- scrubbed and
                        (if not available use -- end of a celery stal
					
     1/4  cup           Lentils -- rinsed
   6                    Branches fresh thyme -- or use
                        ts. dried thyme
   2      medium        Bay leaves -- broken
  10                    Branches parsley -- roughly
                        (stems fine)
   4                    Cloves garlic -- peeled with
                        removed
  10      cups          Cold water

Heat the butter or olive oil in a stock pot and saute briefly over medium high heat 
 Add 1 cup of cold water, reduce heat to medium low and stew vegetables for 15 to 20 minutes.

 Add remaining 9 cups of cold water and bring stock to a boil for 5 to 10 minutes,
 skimming foam from the surface. Reduce heat, partially cover and simmer stock for 30 to 40 minutes.

 Strain stock through a sieve, pressing out as much liquid as possible.

 Use as is, or reduce strained stock for a richer flavor.

 NOTE: Freeze stock in ice-cube trays for use in individual pan sauces,
 pint containers for gravies or in 1/2 gallon milk cartons for use in soups.


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