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Posted by on Jul 30, 2007 in Uncategorized | 0 comments

Rich Vegetable Stock

Serves 6

Ingredients

• 2 tbsp. Butter or olive oil
• 1 Onion
• 1 cup Leek greens — roughly chopped
• 2 medium Carrots
• 4 Outer stalks of celery and Celery leaves
• 1 cup  Cubed winter squash(Squash Seeds & Skins)
• 1 cup Chard stems
• 1 medium Potato
• 1 cup Thick Potato Parings
• ½ Celery root
• ¼ cup Lentils (rinsed)
• 6Thyme sprigs or 1/4 tsp.Dried thyme
• 2 Bay leaves
• 2 Handful borage leaves
• 3 Sage leaves
• 10 Parsley sprigs
• 4 Garlic cloves
• salt to taste
• 2 tsp Nutritional yeast (optional)
• 8 1/2 cup Cold water
 
 Directions

1. Saute  the chopped vegetables and add lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15 to 20 minutes.
2. Pour in the 8 cups of cold water simmer partially covered for 30 to 40 minutes.
3. Seive the mixture.
4. Use it as is, or reduce it further for a richer flavor.
5. Taste and season with more salt, if needed.

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