Instructions: In a soup pot, heat oil over high. Add onions, carrots, celery and mushrooms. Cook, stirring occasionally, until browned, 10 to 15 minutes.

Add remaining ingredients. Bring to a boil. Reduce heat to low, cover and simmer for 45 minutes. Strain broth through a fine sieve; discard solids.

Makes about 5 cups.

STORAGE: The broth will keep in the refrigerator for up to 2 days or in the freezer for up to 6 months.

TIPs:
*Crack a bay leaf and sniff. If fresh and aromatic, use 2 leaves in the soup.
*Coarsely chop the carrots and onion and celery together in a food processor fitted with metal blade.
*No need to peel the garlic. You may want to peel the onion. Scrub the carrots and wash the leek.
*Results: a generous quart of an amber or apricot colored broth, slightly cloudy.

Chill the broth and the oil separates. Guessing that about 1 tsp of the oil was absorbed by the onion and maintained.

8.6 g fat (14.2%).

NOTES : I will post. It was good, but a lot of work. And I liked the technique of browning and the roux then wine... Plus theres a good hearty vegetable broth. Recommend making the broth one day.

The stew another. Then reheat stew another time.

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