Veggie Broth (Stock)

Directions

1. 1

   1 ea Onions 1 ea Leeks 1 ea Carrots 1 ea Celery 1 ea Apple 1 ea Garlic 1 ea Mushrooms 1 ea Ginger 1 ea Lemon grass (opt) 1 ea Peelings & tir

2. 2

   Toss them with several cloves of garlic, some mushrooms (old, shriveled ones are the best), a few slices of fresh ginger (peel and all), lem

3. 3

   Roast all this is 500 degree oven for about 20 minutes until very brown

4. 4

   This kind of carmelizes them, and they develop a sweetness)

5. 5

   After roasting, put them in a stockpot, and add all the peelings and trimmings you've saved up

6. 6

   plus any veggies you've had around long enough they're beginning to look a little tired

7. 7

   Or fresh ones, too!) A bunch of parsely is nice, peppercorns, sprigs of dried or fresh herbs (thyme is especially good), maybe some dill see

8. 8

   Bring to a boil, simmer for 20-30 minutes (I've let it go a lot longer, too), fish out the vegies, strain, and you have great stock for soup