Ultimate Browned Vegetable Stock
This is my all-time favorite vegetable stock; the richness of this stock belies its simplicity. It loans its full-bodied flavor to almost any soup. It is the only veggie stock i will use to make my recipe #150699 (aka hangover soup), it would be a shame to make that soup any other way… a real shame. i originally found the recipe in a cookbook titled soup and bread: a country inn cookbook, and have since adjusted it a bit. i also usually double the batch as it seems that 4 cups is never enough for us, and it freezes well. You can also add as many shiitake mushroom stems as you want (say 1 -3 cups) to the browned vegetables with the water for even more flavor. The variation which follows is sheer heaven: the ambrosia of soup stocks. Note: this recipe yields a little over 4 cups, if you are making my hangover soup recipe you will needs to double this recipe.
Steps
Preheat the oven to 350f spray and 11 x 13-inch backing pan with cooking spray.
Place the onions , carrots , celery , beets and garlic in the pan.
Drizzle with the oil and toss to coat the vegetables.
Pour over the soy sauce and bake until the vegetables are deeply browned , almost burnt-looking , about 1 hour.
Transfer the vegetables to a large heavy soup pot.
Add 5 cups of the water and the remaining ingredients.
Pour the remaining 2 cups of water into the baking pan , and using the blade since of a spatula , scrape up all those wonderful browned , caramelized bits on the bottom.
Add this to the soup pot.
Bring the water to a boil , and then turn down the heat and simmer , partially covered , 30 minutes.
Cool slightly and strain.
Ingredients
onions, carrots, celery ribs, beets, garlic, vegetable oil, tamari soy sauce, water, mushroom stems, bay leaves, fresh parsley, peppercorn