Vegetable Stock

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Rough chop mushrooms, celery, turnip, tomato and garlic.
3. 3
   Put in heavy stock pot with water, bay leaf and peppercorns.
4. 4
   Cut onions, carrots and fennel into half-inch dice.
5. 5
   Toss veggies with olive oil and spread on cookie sheet.
6. 6
   Roast in 400 degree oven until they begin to caramelize, approximately 22-25 minutes.
7. 7
   Remove veggies from oven and add to stock pot.
8. 8
   Bring to a boil.
9. 9
   Simmer very slowly for 8-12 hours.
10. 10
    I place on wood-stove for the rest of the day.
11. 11
    strain out solids from stock.
12. 12
    Should yield 2 quarts.