Roasted Vegetable Broth
Ready In: 1 hr 30 mins
Yields: 4 cups
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
Directions
- Preheat oven to 400 degrees F. Grease a baking pan with olive oil.
- 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.
- 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.
- Pour over remaining water and add season to taste.
- Bring to a boil and simmer 1 to 1-1/2 hours.
- Strain the mixture, squeezing the liquid from the solid ingredients. Discard bouquet garni and all solids. If not using immediately, refrigerate.
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