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WINTER VEGETABLE STOCK

Ingredients: 2 Tablespoon(s) Onion diced into 1/2-in squares 1 Cup(s) Leek greens; roughly chopped 2 medium Carrots; peeled and diced 4 Outer stalks of celery; plus 1 Cup(s) Cubed winter squash =OR=- Squash Seeds & Skins 1 Cup(s) Chard stems cut into 1-in lengths 1 medium Potato; diced, -=OR=- Thick Potato Parings 1/2 Celery root; scrubbed, diced 1/4 Cup(s) Lentils; rinsed 6 Thyme sprigs; -=OR=- Dried thyme 2 Handfuls borage leaves =OR=- Chard leaves, lettuce or nettles 3 Parsley sprigs roughly chopped 4 Garlic cloves peeled and chopped 1 Teaspoon(s) Beef Bouillon; Instant 2 Teaspoon(s) Nutritional yeast (optional) 8 1/2 Cup(s) Cold water Directions: 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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