Instructions: MAKES 4 CUPS LACTO/VEGAN

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 remaining 1 teaspoon each butter and oil in skillet, add remaining vegetables, and saute, tossing frequently, until vegetables are soft, about 5 minutes. Transfer vegetables to pot. Deglaze pan with some of the water and add to pot.

Add remaining ingredients and remaining water 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 vegetables. Toward end of cooking time, allow water level to fall slightly below vegetables.

Cool stock slightly, then strain through fine sieve set over deep bowl. Press vegetables with large spoon to exude remaining juices. Puree vegetables if desired and add back to remaining stock. Otherwise, discard vegetables. Remove surface fat, cool completely and refrigerate airtight.

Note: Nutritional yeast is available in bulk at most natural food stores.

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