Deep, Dark Vegetable Stock

This is the stock I use for savory dishes and recipe calling for beef stock. It has the deep, dark flavors needed for those types of dishes…it’s great for French Onion Soup

Deep Dark Vegetable Stock
Yield: about 1 gallon

1 ounce dried porcini mushrooms
1 cup dry white wine
1 cup hot water
1 yellow onion, diced
2 garlic cloves, smashed
Olive oil for sautéing onion and garlic
2 medium carrots, diced
1 russet potato, diced
2 celery stalks, diced
1/2 cup leek greens, diced
4 ounces fresh mushrooms, chopped
6 parsley sprigs, chopped
4-6 thyme branches
3 sage leaves or pinch dried sage
2 bay leaves
1/2 teaspoon black peppercorns
1/2 cup lentils
1/2 cup walnuts, chopped

Cover dried mushrooms with the wine and 1 cup hot water and set aside. Cut the onion into a medium dice and gently fry in a little olive oil over medium heat in a large heavy pot. Add the garlic and let it sweat in the oil for about 8 minutes. Keep the heat low so nothing browns.

Add the rest of the vegetables and cook in a small amount of water or olive oil for five minutes.

Add 9 cups cold water, dried mushrooms (and their soaking liquids), herbs, lentils, and walnuts. Bring to a boil, then reduce to a simmer. Simmer 45 minutes.

Strain out solids, pressing out as much liquid from the vegetables as possible.