Yield: 1 stock
Measure | Ingredient |
---|---|
2 tablespoons | Unsalted butter or margarine |
1 large | Onion, with skin, diced |
1 cup | Leek greens, roughly chopped |
2 mediums | Carrots, diced |
4 \N | Outer celery stocks, with leaves, diced |
1 cup | Winter squash, cubed with seeds and skin |
1 cup | Mushrooms or mushroom stalks coarsely chopped |
½ cup | Celery root,scrubbed and diced (if not available use end of a celery stalk, diced) |
¼ cup | Lentils, rinsed |
6 \N | Branches fresh thyme, or use 1/4 ts. dried thyme |
2 mediums | Bay leaves, broken |
10 \N | Branches parsley, roughly chopped (stems fine) |
4 \N | Cloves garlic, peeled with germ 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 ½ gallon milk cartons for use in soups.
Mary Riemerman From class at Cook's of Crocus Hill Submitted By MARY RIEMERMAN On 02-13-95