Roasted Vegetable Broth

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 teaspoon olive oil
• 1 bouquet garni (parsley, thyme, bay leaf)
• 1/2 lb mushroom
• 4 carrots, peeled and chopped
• 8 garlic cloves, peeled
• 2 onions, peeled and chopped
• 1/2 head celery, chopped
• 1 turnip, peeled and quartered
• 7 cups cold water
• salt

Recipe

• 1 preheat oven to 400 degrees f. grease a baking pan with olive oil.
• 2 place all prepared vegetables in the baking pan in a single layer. if they don't all fit, use 2 pans. roast 1 hour in preheated oven, turning vegetables twice.
• 3 put roasted vegetables in a soup pot. pour 1 cup water into the baking pan and scrape up all bits. add this to soup pot, also.
• 4 pour over remaining water and add season to taste.
• 5 bring to a boil and simmer 1 to 1-1/2 hours.
• 6 strain the mixture, squeezing the liquid from the solid ingredients. discard bouquet garni and all solids. if not using immediately, refrigerate.