Mock Chicken Stock

Yield: 4 cups

Ingredients

• 2 teaspoons olive oil
• 2 teaspoons butter (or another 2 teaspoons olive oil)
• 1 large white onion, sliced
• 1 large leek, trimmed, well rinsed, and sliced
• 1 large stock celery, sliced
• 2 medium carrots, sliced
• 7 branches fresh parsley (with or without leaves)
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground celery seed
• 1/2 teaspoon turmeric
• 1 teaspoon nutritional yeast (optional)
• 6 cups water
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large skillet, heat 1 teaspoon each of butter and oil (or 2 teaspoons of oil) over high heat. add onion and reduce heat, sauté , tossing frequently until soft. Transfer to a stock pot.
2. Heat remaining oil in skillet add remaining vegetables, tossing frequently. Sauté until vegetables are soft.
3. Transfer veggies to stock pot.
4. Deglaze pan with water (or a little white wine) and add to stock pot.
5. Add remaining ingredients and water to stock pot. Bring to boil then lower heat to maintain simmer. Simmer for 40 to 45 minutes, replenishing water level if level falls below surface of vegetables. Toward end of cooking time, allow water to fall below level of vegetables.
6. Allow to cool slightly , then strain into a large bowl.
7. Puree vegetables and add them into the stock.
8. Remove surface fat, and allow to cool completely.
9. Refrigerate in airtight containers.