Jacques Pepin'S Clear Vegetable Stock

• For Stock
• 1/2 cup dried porcini mushrooms
• 2 medium onions, thinly sliced
• 4 medium carrots, chopped
• 1 medium leek, cleaned thoroughly and thinly sliced
• 3 celery ribs, sliced thin
• 6 cloves garlic, sliced
• For Herbes de Provence
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1 tablespoon dried fennel seed (optional)
• 1 teaspoon dried sage (optional)
• 1 teaspoon rosemary (optional)
• 1 teaspoon lavender (optional)

1. Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
2. Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.

for, porcini mushrooms, onions, carrots, thoroughly, celery, garlic, thyme, marjoram, oregano, fennel, sage, rosemary, lavender

Taken from www.food.com/recipe/jacques-pepins-clear-vegetable-stock-34472 (may not work)