Roasted Vegetable Stock

By tschnet1

Ingredients

• 3 carrots, coarsely chopped
• 3 onions, coarsely chopped
• 3 celery stalk, coarsely chopped
• 1 cup sliced mushrooms
• 3 cloves garlic
• 2 tsp vegetable
• 10 sprigs fresh parsley
• 10 peppercorns, cracked
• 2 bay leaves
• 8 cups cold water
• 1/2 tsp salt

Preparation

Step 1

In large roasting pan, stir together carrots, onions, celery, mushrooms, garlic and oil; coat. Roast in 450º oven stirring halfway through until softened and browned, about 40 minutes. Transfer to stock pot. Add parsley, peppercorns, bay leaves and all but 1 cup of the water to pot. Pour remaining water into roast pan, stirring and scraping up any brown bits over heat if necessary. Scrape into pot and bring to a boil; skim off any foam. Reduce heat to medium, simmer for 40 minutes. Strain through fine sieve, gently pressing vegetables. Stir in salt. Can be frozen up to 4 months.