Roasted Vegetable Stock

by danapickell

Prep time: 0:10 Overall time: 2:10

Servings: 4 cups

INGREDIENTS

1 c. mushrooms and stems, cleaned
1 onion, unpeeled, quartered
2 carrots, cut into large pieces
1 bulb garlic, unpeeled, halved horizontally
1 small turnip, quartered
7 c. cold water
1 bouquet garni (bay leaf, fresh thyme, celery leaves and fresh parsley tied in a piece of cheesecloth)

INSTRUCTIONS

Preheat oven to 400°F. Toss all veggies in roasting pan with a bit of oil and roast in the oven for about an hour, stirring occasionally.

Put the roasted veggies in a stockpot. Pour 1 cup of the water into the roasting pan and place the pan over medium heat on the stove. Scrape up the brown bits and use the water to deglaze the pan. Add this liquid to the stockpot along with the remaining 6 cups water and bouquet garni. Simmer gently, uncovered, about 50 to 60 minutes. Strain into fridge or freezer containers and allow to cool before refigerating or freezing.

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Tagged: soups, stocks, vegetablestock add tags

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