Instructions: MAKES 4 CUPS LACTO/VEGAN
In small heat-proof bowl, combine dried mushrooms with just enough boding water to cover. Let soak 20 minutes.
Meanwhile, in large skillet, heat 1 teaspoon each butter and oil over high heat. Add onion, lower heat to medium high and saute, tossing frequently, until soft, about 5 minutes. Transfer to 4-quart stock pot. Heat another 1 teaspoon each butter and oil in skillet, and saute carrots, celery, leek and garlic, tossing frequently, until soft, 5 to 7 minutes. Transfer to pot. Heat remaining 1 teaspoon each butter and oil in skillet, add chard or cabbage, mushrooms and yeast and saute, tossing frequently, until chard or cabbage is wilted and mushrooms have exuded their juices, about 5 minutes. Transfer to pot. Deglaze pan with some of the water and add to pot.
Drain porcini mushrooms, reserving juices and strain through fine sieve lined with cheesecloth. Add porcini mushrooms and strained juices, remaining water, potato, lentils, bouquet garni, lemon juice, salt and pepper to stock pot.
Bring to boil, then lower heat to maintain simmer. Simmer 40 to 45 minutes, replenishing water if level falls below surface of the vegetables. Toward end of cooking time, allow water to fall slightly below level of vegetables.
Cool stock slightly, then strain through fine sieve set over deep bowl. Press vegetables with large spoon to exude remaining juices. Discard vegetables and strain stock again through cheesecloth-lined sieve into clean bowl. Remove surface fat, Cool completely and refrigerate airtight.
Note: Nutritional yeast is available in bulk at most natural food stores.
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