Recipe for Winter Vegetable Stock

2.00
1.00
		- diced into 1/2-in squares
1.00		Leek greens; roughly chopped
2.00	/2	Carrots; peeled and diced
4.00		Outer stalks of celery; plus
		Celery leaves; diced
1.00	c	Cubed winter squash
		-=OR=- Squash Seeds & Skins
1.00	c	Chard stems
		- cut into 1-in lengths
1.00	md	Potato; diced, -=OR=-
1.00	c	-Thick Potato Parings
0.50		Celery root; scrubbed, diced
0.25	c	Lentils; rinsed
6.00		Thyme sprigs; -=OR=-
0.25	ts	-Dried thyme
2.00		Bay leaves
2.00		Handfuls borage leaves
		-=OR=- Chard leaves, lettuce
		- or nettles
3.00		Sage leaves
10.00		Parsley sprigs
		- roughly chopped
4.00		Garlic cloves
		- peeled and chopped
1.00	ts	Salt
2.00	ts	Nutritional yeast (optional)
8.50	c	Cold water

Instructions:
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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