In a stockpot or kettle cook the onions in the butter over moderate heat, stirring, until they are golden, add the leeks, the carrots, the celery, the mushrooms, the potato peelings, and 1/3 cup of the water, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Add the remaining water, the lentils, the garlic, the peppercorns, the thyme, the bay leaf, the parsley,and the salt, bring the mixture to a boil, and simmer it, uncovered, for 2 hours. Strain the stock through a fine sieve into a bowl and let it cool. Chill the stock and remove the fat. Makes about 9 cups. Gourmet April 1993
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|Serving Size: 1 Serving (7602g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1872 (97%)|
|Amt Per Serving||% DV|
|Total Fat 208g||277 %|
|Saturated Fat 131.5g||657 %|
|Monounsaturated Fat 53.9g|
|Polyunsanturated Fat 8g|
|Cholesterol 549.5mg||169 %|
|Sodium 465.3mg||16 %|
|Potassium 578.8mg||15 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 12.3g|
|Protein 8.7g||12 %|
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Calories per serving: 1933
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