Roasted Vegetable Stock

Directions

1. 1
   Preheat oven to 350 (F).
2. 2
   Drizzle large roasting pan with olive oil.
3. 3
   Spread carrots, onions, celery, mushrooms, and potato in roasting pan.
4. 4
   Roast for 45 minutes, stirring twice to achieve an even roast.
5. 5
   Remove from oven and transfer the vegetables to a large stockpot.
6. 6
   Add remaining ingredients to the stockpot, and bring to a boil over high heat.
7. 7
   Reduce heat to low and simmer, partially covered for 2 hours.
8. 8
   Strain the stock through a sieve or colander into 2 or 4-cup storage containers.
9. 9
   Discard the solids.
10. 10
    Let cool, then refrigerate.
11. 11
    Can be frozen for up to 3 months.