Rich Roasted Veggie Stock

• 2 carrots, roughly chopped
• 3 large celery ribs, roughly chopped
• 1 large onion, roughly chopped
• 2 large tomatoes, cored and quartered
• 5 whole garlic cloves
• 5 ounces mushrooms, halved
• 16 cups water
• 1/2 cup parsley, chopped
• 1 teaspoon whole black peppercorn

1. Preheat oven to 400u0b0F.
2. Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
3. Roast for 20 minutes.
4. Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.
5. Bring stock to a boil, then reduce heat to a simmer.
6. Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
7. Strain stock, discard solids and keep in fridge or freezer to store.

carrots, celery, onion, tomatoes, garlic, mushrooms, water, parsley, black peppercorn

Taken from www.food.com/recipe/rich-roasted-veggie-stock-465649 (may not work)