Ingredients
- 1 Tbs olive oil
- 1/4 cup buttom mushrooms, sliced
- 1/4 cup carrots, dieced
- 1/4 cup celery, diced
- 1/2 cup yellow onion, diced
- 1/4 tps garlic
- 1 bay leaf
- pinch of pepper
- 6 cups water
Directions
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Place all vegetables in a bowl and drizzle with the olive oil. Roll vegetables in the bowl to evenly coat with the oil. Season with salt and pepper. Place vegetables on seet pan and roast at 350 degrees until golden brown, about 20-30 minutes. Place golden vegetables, garlic, bay leaf and water in heavy bottomed pot. Bring to a simmer. Let vegetables slowly cook for 30-40 minutes; it will reduce by 20-30%, then strain, keeping broth and discarding vegetables. Chill or freeze stock until ready for use.