Roasting the vegetables makes this a very rich stock, perfect for all your vegetarian dishes that call for stock.
1 large onion or 2 medium, unpeeled and roughly chopped (I wash my onion(s) well and leave the peel on to add richness and colour to the stock)
2 large carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1 leek, roughly chopped
2 Roma tomatoes, cut into 8’s
1 cup white or brown mushrooms, cut into quarters
6 garlic cloves, peeled
1 tsp dried thyme
14 cups of cold, filtered water
2 bay leaves
6 whole peppercorns
1 cup parsley with stems, roughly chopped
Preheat your oven to 350°℉.
- add the onion(s), carrots, tomatoes, mushrooms, celery, and garlic cloves to a roasting pan with 1/4 cup of filtered water and roast for 25 – 30 minutes or until the vegetables are slightly browned
- to a large pot, add the roasted vegetables and other ingredients with 14 cups of water
- bring to a boil and then simmer for 2 hours
- skim occasionally
- strain out all the vegetables, (I mash my down through a strainer so that I can get all the goodness out of the vegetables), herbs and spices so that you are left with the stock
Makes about 10 cups of stock. The stock will last in the fridge for 1 week or freezer for 3 – 4 months.