Title: Winter Vegetable Stock
Categories: Soup Vegetarian Vegetable
Yield: 6 Servings

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 & 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 nettl
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

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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