Vegetable Stock

Total Time: 12 hrs 15 mins Preparation Time: 15 mins Cook Time: 12 hrs

Ingredients

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

Recipe

• 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.