Roasted Vegetable Broth

• 1 cup chopped onion
• 1 cup quartered crimini mushrooms
• 1 cup sliced carrots
• 1/2 cup chopped parsnips
• 1/2 cup sliced celery
• 4 large garlic cloves, crushed, peeled
• 1 tablespoon olive oil
• 8 cups water
• 1 cup coarsely chopped Swiss chard (including stems)
• 1/2 cup thinly sliced leek (white and pale green parts only)
• 1/4 cup chopped fresh parsley (including stems)
• 1 teaspoon salt
• 1 bay leaf
• 1 large fresh thyme sprig or 1/2 teaspoon dried thyme

1. Preheat oven to 400F.
2. Combine first 6 ingredients in 13 x 9 x 2-inch roasting pan.
3. Drizzle oil over; toss to coat.
4. Sprinkle with salt.
5. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes.
6. Remove from oven.
7. Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom.
8. Transfer vegetable mixture to large pot.
9. Add remaining 6 cups water and all remaining ingredients.
10. Bring to boil.
11. Reduce heat, cover and simmer 30 minutes.
12. Strain.
13. Reserve vegetables.
14. (Can be prepared ahead.
15. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)

onion, crimini mushrooms, carrots, parsnips, celery, garlic, olive oil, water, swiss chard, fresh parsley, salt, bay leaf, thyme

Taken from www.epicurious.com/recipes/food/views/roasted-vegetable-broth-15588 (may not work)