Rich Roasted Veggie Stock - cooking recipe

Ingredients

2 carrots, roughly chopped
3 large celery ribs, roughly chopped
1 large onion, roughly chopped
2 large tomatoes, cored and quartered
5 whole garlic cloves
5 ounces mushrooms, halved
16 cups water
1/2 cup parsley, chopped
1 teaspoon whole black peppercorn

Preparation

Preheat oven to 400\u00b0F.
Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
Roast for 20 minutes.
Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.
Bring stock to a boil, then reduce heat to a simmer.
Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
Strain stock, discard solids and keep in fridge or freezer to store.