11.   Heat the oil in a heavy large pot over medium-high heat.

12.   Heat half the butter in a heavy pot and add the onions and carrots.

13.   Heat olive oil in Dutch oven or heavy pot and saute shallots, leeks and mushrooms until limp, but not brown.

14.   Heat the oil and butter in a large heavy stock pot over medium heat.

15.   Heat the vegetable oil in a heavy stock pot or medium saucepan.

16.   Heat enough oil in a large heavy pot to cover the bottom of the pot.

17.   Heat the butter and oil in heavy pot.

18.   Heat the oil in a heavy pot over medium heat.

19.   Heat the olive oil in a large heavy stock pot over medium heat.

20.   Heat the oil in a heavy large pot over high heat.