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Submitted by Dotty B.

3 onions, chopped

3 tablespoons unsalted butter (or olive oil, if you prefer)

2 leeks, washed well and chopped

2 carrots, chopped

2 celery ribs, chopped

1/4 pound mushroom caps, chopped

1 cup potato peel

12 cups cold water

1/4 cup lentils

6 garlic cloves, unpeeled

1/2 teaspoon black peppercorns

1/2 teaspoon thyme, crumbled

1/2 teaspoon tarragon

1 bay leaf

1/2 bunch fresh parsley

1 teaspoon sea salt

1. In a stockpot, cook the onions in butter or oil or medium heat, stirring until golden. Add leeks, carrots, celery, mushrooms, potato peelings, and 1/3 cup of water. Simmer, covered, for 5 minutes.
2. Add the remaining ingredients.Simmer, uncovered, for two hours.
3. Pour the stock through a fine sieve into a heatproof bowl and cool to room temperature. Store in the refrigerator. It will keep for one week. (Or you can freeze it for up to 3 months.) Skim the fat from the top before using.