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Categories:Viewed: 27 - Published at: 2 years ago
Ingredients
- 1 cup mushrooms and stems, cleaned
- 1 onion, unpeeled, quartered
- 2 carrots, cut into lg. pieces
- 1 bulb garlic, unpeeled, halved horizontally
- 1 sm. turnip, quartered
- 7 cups cold water
- 1 bouquet garni (bay leaf, fresh thyme, celery leaves and fresh parsley tied in a piece of cheesecloth)
Method
- Preheat oven to 400F.
- Toss all veggies in roasting pan with a bit of oil and roast in the oven for about an hour, stirring occasionally.
- Put the roasted veggies in a stockpot.
- Pour 1 cup of the water into the roasting pan and place the pan over medium heat on the stove.
- Scrape up the brown bits and use the water to deglaze the pan.
- Add this liquid to the stockpot along with the remaining 6 cups water and bouquet garni.
- Simmer gently, uncovered, about 50 to 60 minutes.
- Strain into fridge or freezer containers and allow to cool before refigerating or freezing.
