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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
3 onions, chopped |
3 tablespoons unsalted butter |
2 leeks (white and pale green parts only), washed well and chopped |
2 carrots, chopped |
2 celery ribs, chopped |
1/4 pound mushrooms (preferably ones with opened caps), chopped |
1 cup potato peelings |
12 1/3 cups cold water |
1/4 cup lentils |
6 garlic cloves, unpeeled |
1/2 teaspoon black peppercorns |
1/2 teaspoon dried thyme, crumbled |
1 bay leaf |
12 long fresh parsley sprigs |
1 teaspoon salt |
Directions:
1. In a stockpot or kettle (at least 6-quart) cook onions in butter over moderate heat, stirring, until golden. Add leeks, carrots, celery, mushrooms, potato peelings, and 1/3 cup water and simmer, covered, stirring occasionally, 5 minutes. Add remaining 12 cups water, lentils, garlic, peppercorns, thyme, bay leaf, parsley, and salt and bring to a boil. Simmer mixture, uncovered, 2 hours. Pour stock through a fine sieve into a heatproof bowl and cool, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months. Remove fat before using.
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