Flavorful Vegetable Stock

This recipe for Flavorful Vegetable Stock was submitted by Dotty B.

Recipe Ingredients:

3 onions, chopped
3 tablespoons unsalted butter (or olive oil, if you prefer)
2 leeks, washed well and chopped
2 carrots, chopped
2 celery ribs, chopped
1/4 pound mushroom caps, chopped
1 cup potato peel
12 cups cold water
1/4 cup lentils
6 garlic cloves, unpeeled
1/2 teaspoon black peppercorns
1/2 teaspoon thyme, crumbled
1/2 teaspoon tarragon
1 bay leaf
1/2 bunch fresh parsley
1 teaspoon sea salt

Cooking Directions:

1. In a stockpot, cook the onions in butter or oil or medium heat, stirring until golden. Add leeks, carrots, celery, mushrooms, potato peelings, and 1/3 cup of water. Simmer, covered, for 5 minutes.
2. Add the remaining ingredients. Simmer, uncovered, for two hours.
3. Pour the stock through a fine sieve into a heatproof bowl and cool to room temperature. Store in the refrigerator. It will keep for one week. (Or you can freeze it for up to 3 months.) Skim the fat from the top before using.

Makes about 1 gallon.