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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth. Ingredients:
1 cup chopped onion |
1 cup quartered crimini mushrooms |
1 cup sliced carrots |
1/2 cup chopped parsnips |
1/2 cup sliced celery |
4 large garlic cloves, crushed, peeled |
1 tablespoon olive oil |
8 cups water |
1 cup coarsely chopped swiss chard (including stems) |
1/2 cup thinly sliced leek (white and pale green parts only) |
1/4 cup chopped fresh parsley (including stems) |
1 teaspoon salt |
1 bay leaf |
1 large fresh thyme sprig or 1/2 teaspoon dried thyme |
Directions:
1. Preheat oven to 400°F. Combine first 6 ingredients in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
2. Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)
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