Roasted Vegetable Broth

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 1 cup chopped onion
• 1 cup quartered cremini mushroom
• 1 cup sliced carrot
• 1/2 cup chopped parsnip
• 1/2 cup sliced celery
• 4 large garlic cloves, crushed, peeled
• 1 tablespoon olive oil
• 8 cups water
• 1 cup coursely 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 sprigs or 1/2 teaspoon dried thyme

Recipe

• 1 preheat oven to 400°f
• 2 combine first 6 ingredients in 13x9x2-inch roasting pan.
• 3 drizzle oil over; toss to coat.
• 4 sprinkle with salt.
• 5 roast vegetables until tender and golden, stirring occasionally, about 40 minutes.
• 6 remove from oven.
• 7 add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom.
• 8 transfer vegetable mixture to large pot.
• 9 add remaining 6 cups water and all remaining ingredients.
• 10 bring to boil.
• 11 reduce heat, cover and simmer 30 minutes.
• 12 strain.
• 13 reserve vegetables. (can be prepared ahead. cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.).