Makes about 8 cups
You would be well advised to keep a few quarts of this stock in your freezer. Roasting the vegetables before making the stock gives it earthy, smoky flavor that lends depth to just about anything, from soups to braising liquids to cooking beans and grains.
wild bonus: This broth is a digestive tonic that helps infuse the gut with minerals.
8 carrots, coarsely chopped
10 mushrooms, such as white button or cremini, trimmed
3 onions, coarsely chopped
2 leeks, white and light green parts only, halved, well washed, and coarsely chopped
2 garlic cloves, peeled but whole
Extra-virgin olive oil
Sea salt and freshly ground black pepper
12 cups water
1 cup dry white wine
2 fresh thyme sprigs
Handful of fresh parsley sprigs
2 bay leaves
4 black peppercorns
Preheat the oven to 375°F
Arrange the carrots, mushrooms, onions, leeks, and garlic on a large rimmed baking sheet in a single layer. Drizzle the vegetables with olive oil and season with salt and pepper.
Roast the vegetables until tender and beginning to caramelize, about 40 minutes, turning after 20 minutes. Scrape the vegetables into a stockpot.
Add the water, wine, thyme, parsley, bay leaves, and peppercorns to the vegetables. Cover and bring the mixture to a boil over medium-high heat. Reduce to a simmer and cook for 1½ hours. Strain the stock through a cheesecloth-lined sieve into a bowl and cool (discard the solids). Transfer to 1-quart containers and store in the fridge for up to 2 days or the freezer for up to 6 months.