WINTER VEGETABLE STOCK

Servings: 6
Ingredients:

2 tb Butter or olive oil
1    Onion
- diced into 1/2-in squares
1 c  Leek greens; roughly chopped
2 md Carrots; peeled and diced
4    Outer stalks of celery; plus
Celery leaves; diced
1 c  Cubed winter squash
-=OR=- Squash Seeds and Skins
1 c  Chard stems
- cut into 1-in lengths
1 md Potato; diced, -=OR=-
1 c  -Thick Potato Parings
1/2    Celery root; scrubbed, diced
1/4 c  Lentils; rinsed
6    Thyme sprigs; -=OR=-
1/4 ts -Dried thyme
2    Bay leaves
2    Handfuls borage leaves
-=OR=- Chard leaves, lettuce
- or nettles
3    Sage leaves
10    Parsley sprigs
- roughly chopped
4    Garlic cloves
- peeled and chopped
1 ts Salt
2 ts Nutritional yeast (optional)
8 1/2 c  Cold water

HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs,
garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over
medium-low heat for 15 to 20 minutes. Pour in the 8 cups of cold water and
bring to a boil; then simmer, partially covered, for 30 to 40 minutes. Pour
the stock through a sieve and press out as much of the liquid as possible.
Use it as is, or reduce it further for a richer flavor. Taste and season
with more salt, if needed. Makes 4 to 6 Cups

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