Roasted Vegetable Broth

• 1 teaspoon olive oil
• 1 bouquet garni (parsley, thyme, bay leaf)
• 12 lb mushroom
• 4 carrots, peeled and chopped
• 8 garlic cloves, peeled
• 2 onions, peeled and chopped
• 12 head celery, chopped
• 1 turnip, peeled and quartered
• 7 cups cold water
• salt

1. Preheat oven to 400 degrees F. Grease a baking pan with olive oil.
2. Place all prepared vegetables in the baking pan in a single layer.
3. If they don't all fit, use 2 pans.
4. Roast 1 hour in preheated oven, turning vegetables twice.
5. Put roasted vegetables in a soup pot.
6. Pour 1 cup water into the baking pan and scrape up all bits.
7. Add this to soup pot, also.
8. Pour over remaining water and add season to taste.
9. Bring to a boil and simmer 1 to 1-1/2 hours.
10. Strain the mixture, squeezing the liquid from the solid ingredients.
11. Discard bouquet garni and all solids.
12. If not using immediately, refrigerate.

olive oil, bouquet garni, mushroom, carrots, garlic, onions, celery, cold water, salt

Taken from www.food.com/recipe/roasted-vegetable-broth-415106 (may not work)