Title: Winter vegetable stock
 Categories: Soups, Vegetables
      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