Winter Vegetable Stock

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