Roasted Vegetable Broth

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I found this recipe online a long time ago. I don't recall where it came from, but it's a fabulous base for vegetarian gravy.

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Steps

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Preheat oven to 400f.

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Combine first 6 ingredients in 13x9x2-inch roasting pan.

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Drizzle oil over.

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Toss to coat.

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Sprinkle with salt.

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Roast vegetables until tender and golden , stirring occasionally , about 40 minutes.

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Remove from oven.

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Add 2 cups water to roasting pan.

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Stir vegetables , scraping up any browned bits from bottom.

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Transfer vegetable mixture to large pot.

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Add remaining 6 cups water and all remaining ingredients.

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Bring to boil.

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Reduce heat , cover and simmer 30 minutes.

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Strain.

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Reserve vegetables.

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Ingredients

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onion, cremini mushroom, carrot, parsnip, celery, garlic cloves, olive oil, water, swiss chard, leek, fresh parsley, salt, bay leaf, fresh thyme sprigs