| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| April 1993 | 1 | servings | ||
INGREDIENTS
| 3 | Onions; chopped | |
| 3 | tb | Unsalted butter |
| The white and pale green part of 2 leeks; washed well and | ||
| ; chopped | ||
| 2 | Carrots; chopped | |
| 2 | Ribs celery; chopped | |
| 1/4 | lb | Mushrooms; (preferably ones |
| ; with opened caps), | ||
| ; chopped | ||
| 1 | c | Potato peelings |
| 12 1/3 | c | Cold water |
| 1/4 | c | Lentils |
| 6 | Unpeeled garlic cloves | |
| 1/2 | ts | Black peppercorns |
| 1/2 | ts | Dried thyme; crumbled |
| 1 | Bay leaf | |
| 12 | Long parsley sprigs | |
| 1 | ts | Salt |
INSTRUCTIONS
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. Makes about 9 cups. Gourmet April 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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