Jacques Pepin's Clear Vegetable Stock

Chef Pepin's recipe for a tasty vegetarian stock.

• Ready In: 1 hr 15 mins
• Yields: 2 quarts

Ingredients

• 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)

Directions

1. Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
2. Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.