Roasted Vegetable Stock

Heat oven to 450.  Chunk onions or leeks, carrots, celery, parsnip or turnips, potatoes, garlic, mushrooms.  Coat with olive oil.  Place on single layer on a baking sheet.  Bake for 45 minutes, stirring and flipping occasionally.

Scoop the roasted vegetables into a stock pot.  Add a bit of water to the roasting pan and cook to loosen browned bits.  Add to stock pot.  Add parsley leave and sprigs of thyme (or the dried equivalent).  1/4 c soy sauce, 10 peppercorns, 1/2 c white wine and enough water to cover.  Bring to boil, then partially cover.  Simmer 30-45 minutes, until vegetables are soft.  Strain, pressing on vegetables to extract as much juice as possible.  Taste, and adjust seasoning.

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