1 medium leek, cleaned thoroughly and thinly sliced
3 celery ribs, sliced thin
6 cloves garlic, sliced
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)
Directions:
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.
