This year we brined a turkey for Thanksgiving. The brine recipe we used called for Vegetable Stock, so I thought this would be a perfect time to experiment and make our own stock. It turned out great. The vegetables smelled so good as they were roasting. You could use this as a base for soup too!
Heat oven to 400.
Wash and peel your vegetables thoroughly, unless they are organic.
Cut into chunks and put in a big bowl:
2 stalks celery, chopped
3 carrots, chopped
2 large green onions
2 onions
8 ounces sliced baby bella mushrooms
6 cloves garlic
Once all of the veggies are cut up in the big bowl, than drizzle with olive oil and sprinkle with salt and pepper. Spread out in a large baking pan and roast in the oven for about 40 minutes, stirring every 10 minutes.
When done, remove from oven and pour the pan of veggies into a big soup pot on the stove. Pour one cup of water into the pan you used to roast with and scrape up the yummy brown bits and put that into the soup pot too.
Add 14 to 16 cups of water to the soup pot. Add 2 bay leaves, 1 teaspoon salt, 1/2 teaspoon black pepper, 4 fresh parsley sprigs, and 3 fresh thyme sprigs.
Bring to a boil, then simmer about 1 hour. Strain when done.
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