Jacques Pepin's Clear Vegetable Stock
From: Sue

Chef Pepin's recipe for a tasty vegetarian stock.

2 quarts

For Stock

• 1/2 cup dried porcini mushrooms
• 2 medium onions, thinly sliced
• 4 medium carrots, chopped
• 1 medium leek, cleaned thoroughly and thinly sliced
• 3 celery ribs, sliced thin
• 6 cloves garlic, sliced

For Herbes de Provence

• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1 tablespoon dried fennel seed (optional)
• 1 teaspoon dried sage (optional)
• 1 teaspoon rosemary (optional)
• 1 teaspoon lavender (optional)

Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.

Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.