Recipe information
Yield
Makes about 9 cups
Ingredients
3 onions, chopped
3 tablespoons unsalted butter
the white and pale green part of 2 leeks, washed well and chopped
2 carrots, chopped
2 ribs of celery, 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 unpeeled garlic cloves
1/2 teaspoon black peppercorns
1/2 teaspoon dried thyme, crumbled
1 bay leaf
12 long parsley sprigs
1 teaspoon salt
Preparation
In a stockpot or kettle cook the onions in the butter over moderate heat, stirring, until they are golden, add the leeks, the carrots, the celery, the mushrooms, the potato peelings, and 1/3 cup of the water, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Add the remaining water, the lentils, the garlic, the peppercorns, the thyme, the bay leaf, the parsley,and the salt, bring the mixture to a boil, and simmer it, uncovered, for 2 hours. Strain the stock through a fine sieve into a bowl and let it cool. Chill the stock and remove the fat.
