MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Winter Vegetable Stock
  Categories: Stews, Vegetables, Stocks
       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 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
   
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
  
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