Mock Beef Stock

1/4 cup dried porcini mushrooms
1 teaspoon olive oil
1 teaspoon butter
1 extra large white onion sliced (5 cups)
2 medium carrots, sliced
1 large stalk celery sliced
1 medium leek, well rinsed, drained, and sliced
3 teaspoons chopped garlic or to taste
1 cup Swiss chard stems or 1/2 cup chopped Chinese cabbage
4 ounces white mushrooms, chopped
6 cups water
1 cup diced, unpeeled potato
1/2 cup lentils, rinsed
1 bouquet garni (10 parsley stems, 4 sprigs fresh
    thyme, a bay leaf, 1 whole clove and 10 peppercorns
    tied up in a cheesecloth sack)
1 to 2 teaspoons fresh lemon juice
Salt and pepper to taste

In small, heatproof bowl, combine dried mushrooms and just enough boiling water to cover. Let soak 20 minutes.

in large skillet heat 1 teaspoon each of butter and oil. Saute onions until soft. Add to stock pot. Use remaining oil to saute carrots, celery, leek and garlic until soft. Transfer to pot, reserving 1 teaspoon of oil and butter to saute cabbage/chard and mushrooms. Transfer to pot and deglaze, adding that to pot.

Drain Porcini mushrooms and strain through fine sieve or cheesecloth, reserving liquid. Add Porcini, liquid, potatoes, lemon juice, water, salt and pepper, and bouquet garni to stockpot. Bring to boil, then lower heat to maintain simmer. Simmer 45 minutes, replenishing liquid if water falls below the level of the vegetables. Towards end of cooking time, allow to fall.

Remove bouquet and allow to cool slightly, then drain through a sieve, pressing vegetables to extract remaining juices. Remove surface fat, and cool completely. Refrigerate airtight.

Makes 4 cups.