Roasted Vegetable Broth

Roasted Vegetable Broth
Roasted Vegetable Broth

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup chopped onion

  • 1

    cup quartered crimini mushrooms

  • 1

    cup sliced carrots

  • 1/2

    cup chopped parsnips

  • 1/2

    cup sliced celery

  • 4

    large garlic cloves crushed, peeled

  • 1

    tablespoon olive oil

  • Salt to taste

  • 8

    cups water

  • 1

    cup coarsely-chopped Swiss chard including stems

  • 1/2

    cup thinly-sliced leek, white and pale green

  • parts only

  • 1/4

    cup chopped fresh parsley including stems

  • 1

    teaspoon salt

  • 1

    bay leaf

  • 1

    large fresh thyme sprig (or 1/2 tspn dried thyme)

Directions

Preheat oven to 400 degrees. Combine first 6 ingredients in 13- by 9- by 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven. Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.) This recipe yields about 8 cups.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: