Mark Bittman'S Vb6 Veggie Stock

• 2 onions large, quartered
• 8 carrots cut into chunks
• 2 pounds button mushrooms trimmed but left whole
• 8 garlic cloves or more whole, unpeeled, crushed
• 2 bunches fresh parsley stems and leaves
• 8 sprigs fresh thyme or a big pinch of dried
• 2 teaspoons whole black peppercorns
• 8 bay leaves
• 1/2 cup tomato paste
• 1/2 cup soy sauce
• 1 teaspoon salt plus more to taste
• black pepper to taste

1. Roast the onions, carrots, celery, mushrooms, and garlic in a 450u0b0F oven, stirring occasionally, until brown, 30 to 45 minutes.
2. Transfer the roasted vegetables to the stockpot and combine everything with 3 quarts of water. Bring to a boil and adjust the heat so the mixture bubbles steadily but gently. Cook until the vegetables are tender, about 30 minutes. (If you are in a hurry, you can stop cooking after 20 minutes; if you have a little extra time, let it simmer for an hour, go for it; the flavor will deepen and improve.)
3. Strain the stock, using a spoon to press on the vegetables to extract as much liquid as possible, then taste and add more salt and pepper, if you like. Use right away or cool before storing. (It will keep in the fridge for a week or in the freezer for a few months.)

onions, carrots, button mushrooms, garlic, parsley, thyme, whole black peppercorns, bay leaves, tomato paste, soy sauce, salt, black pepper

Taken from www.yummly.com/recipe/Mark-Bittman_s-VB6-Veggie-Stock-685578 (may not work)