Roasted Vegetable Stock

1 Tbsp. olive oil
2 onions, chopped
2 leeks, trimmed and chopped
2 carrots, chopped
2 stalks celery, chopped
½ lb. mushrooms, sliced
4 tomatoes, chopped
4 cloves garlic, whole
1 Tbsp. sugar or maple syrup
4 litres water
1 bay leaf
½ tsp. dried thyme

Brush roasting pan with oil. Add onions, leeks, carrots, celery, mushrooms, tomatoes and garlic. Toss together. Sprinkle with sugar or syrup. Roast vegetables in a preheated 450º F. oven 45 minutes to 1 hour or until browned. Place the vegetables in large saucepan or stockpot. Add one cup of the water to the roasting pan and scrape up any of the browned bits stuck to the bottom. Add liquid and bits to the vegetables. Add remaining water, bay leaf and thyme. Bring to a boil. Remove any froth that may rise to the surface. Reduce heat and simmer gently 1½ hours. Strain stock. Cool. Pour into containers and freeze or use fresh. Makes 12 cups.

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