vegetable stock

How To Make vegetable stock

• 1

  Preheat oven 450 degrees. Place the dried mushrooms in 1/2 cup of water and let sit. Rough chop the onions, carrots, celery and tomatoes. Lay out on rimmed baking sheet. Sprinkle the garlic over the vegetables. Drizzle the olive oil over the vegetables and roast in oven for 45 minutes. Stirring every 15 minutes. Remove from oven.
• 2

  Place a large stock pot on stove top. Spoon the roasted vegetables in the pot. Add 1 cup of water to the baking sheet and scrap up any bits left on the sheet pan and add them to the pot. Add the mushroom and their soaking water by straining them through a fine mesh strainer into the pot. Throw in all the remaining ingredients.
• 3

  Bring to a boil. Reduce heat to a simmer and partially cover the pot. Let simmer 1 hour. Strain the stock through a fine mesh strainer discarding the solids. Strain again through a cheese cloth or use a skimmer to get a clean broth.
• 4

  Store in the refrigerator for 3 days or freeze for 3 months. Can be pressure canned at 10 pound pressure for 1.5 hours and stored for months.
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