Vegetable Stock

Good healthy, hearty full flavor stock.

• Ready In: 12 hrs 15 mins
• Yields: 2 quarts

Ingredients

• 1  lb sweet onion
• 1  lb carrot
• 1⁄2 lb fennel or 1⁄2 lb anise
• 4  ounces mushrooms
• 1  stalk celery
• 1  tomatoes, core removed
• 1⁄2 lb turnip
• 3 -4  garlic cloves
• 2  tablespoons olive oil
• 1  gallon water
• 1  bay leaf
• 10  whole black peppercorns

Directions

1. Preheat oven to 400 degrees.
2. Rough chop mushrooms, celery, turnip, tomato and garlic. Put in heavy stock pot with water, bay leaf and peppercorns.
3. Cut onions, carrots and fennel into half-inch dice. Toss veggies with olive oil and spread on cookie sheet. Roast in 400 degree oven until they begin to caramelize, approximately 22-25 minutes.
4. Remove veggies from oven and add to stock pot. Bring to a boil. Simmer very slowly for 8-12 hours. I place on wood-stove for the rest of the day.
5. strain out solids from stock. Should yield 2 quarts.