Ingredients
6
cups large pieces mild vegetables (carrots, celery, whole mushrooms, potatoes and sweet potatoes)
2
medium onions, cut into fourths
2
cloves garlic, peeled
8
cups cold water
1/2
cup parsley sprigs
1
teaspoon salt
1/4
teaspoon cracked black pepper
1
sprig basil or 1 teaspoon dried basil leaves
1
sprig marjoram or 1 teaspoon dried marjoram leaves
1
sprig thyme or 1 teaspoon dried thyme leaves
1
bay leaf
Preparation
Heat oven to 400°. Grease jelly roll pan, 15 1/2 x10 1/2 x1 inch. Spread vegetables, onions and garlic in pan. Bake uncovered 45 to 60 minutes or until vegetables are deep golden brown and tender.
Remove vegetables from pan; place in 4-quart Dutch oven. Pour 1/2 cup of the cold water in pan. Scrape pan to remove browned particles; add water and particles to vegetables.
Heat vegetables, remaining cold water and remaining ingredients to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
Cool broth slightly; strain broth. Cover and refrigerate up to 3 days or seal tightly and freeze up to 3 months. Stir before using.
