Yield
7 cups (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Cut off pointed end of garlic just to expose cloves. Place garlic and next 5 ingredients (through turnips) on a large jelly-roll pan. Drizzle with oil; toss well. Bake at 450° for 10 minutes. Add leek and mushrooms. Bake an additional 35 minutes or until browned and tender, stirring occasionally. Spoon vegetables into a Dutch oven. Pour wine into jelly-roll pan, scraping to loosen browned bits. Add wine mixture, 10 cups water, and remaining ingredients to vegetable mixture; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Ratings & Reviews

Laurie18's Review

Laurie18
January 16, 2010
I hate vegetable stocks in general as I don't like the flavor. This one is a keeper and I will make it again when and if I need a vegetable stock for a recipe. It was outstanding and very flavorful. I made this stock to do the Butternut Squash Soup.