Hearty Roasted Vegetable Broth

1. Preheat Oven and Prepare Baking Sheet

Preheat your oven to 450°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

2. Coat Vegetables with Olive Oil

In a large bowl, combine the quartered onion, carrot chunks, and parsnip chunks with the olive oil, tossing them until they are well-coated. This step ensures that the vegetables will roast evenly and develop a rich, caramelized flavor.

3. Roast Vegetables

Transfer the coated vegetables to the prepared baking sheet and roast them in the preheated oven for 30 minutes, stirring every 10 minutes.

4. Transfer Vegetables to Pot

Once the vegetables are roasted, transfer them to a large pot. Add the smashed garlic cloves, mushrooms, kosher salt, and 10 cups of water to the pot. Bring the mixture to a boil over high heat, then reduce the heat to medium-low.

5. Add Bouquet Garni and Simmer

Add the bouquet garni to the pot, partially cover, and let the mixture simmer for an hour.

6. Strain Broth

After an hour, strain the broth through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible.