ROASTED VEGETABLE STOCK

1 onion

1 stalk celery

1 carrot

1 potato

2 tab. olive oil

herbs

salt and pepper

This is a basic recipe; you can add other vegetables. Toss the chopped vegetables with olive oil, herbs, salt and pepper, then roast them at 300’ until brown (or about 2 hours). Simmer the roasted vegetables in water for an hour, then remove them. The deep color and rich flavor of this stock make an excellent base for heartier soups. *To make a thickener for soup which adds flavor and color; puree the vegetables.

ROASTED MUSHROOM CONCENTRATE

Make this the same way as you would make Roasted Vegetable Stock. This adds flavor to almost any soup or can stand alone combined with fresh sautéed mushrooms as mushroom soup.