Mock Chicken Stock recipe

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

In large skillet, heat 1 teaspoon each of butter and oil (or 2 teaspoons of oil) over high heat. add onion and reduce heat, saut�, tossing frequently until soft. transfer to stock pot. Heat remaining oil in skillet add remaining vegetables, tossing frequently. Saut� until vegetables are soft. Transfer veggies to pot. Deglaze pan with water (or a little white wine) and add to pot. Add remaining ingredients and water to pot. Bring to boil then lower heat to maintain simmer. Simmer 40-45 minutes, replenishing water level if level falls below surface of vegetables. Toward end of cooking time, allow water to fall below level of vegetables. Allow to cool slightly , then strain into a large bowl.

Puree vegetables and add them into the stock. Remove surface fat, and allow to cool completely. Refrigerate in airtight containers.

Yields 4 cups.