ROASTED VEGETABLE BROTH

Roasted Vegetable Broth image

Yield Makes about 8 cups

Number Of Ingredients 14

1 cup chopped onion
1 cup quartered crimini mushrooms
1 cup sliced carrots
1/2 cup chopped parsnips
1/2 cup sliced celery
4 large garlic cloves, crushed, peeled
1 tablespoon olive oil
8 cups water
1 cup coarsely 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 sprig or 1/2 teaspoon dried thyme

Steps:

Preheat oven to 400°F. Combine first 6 ingredients in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)