Roasted Vegetable Broth

Roasting the vegetables gives the broth a rich, deep flavor. Use this broth anywhere you might use a chicken broth or a storebought vegetable broth. For longer storage, pour the broth into ice cube trays and freeze. Empty the cubes into a freezer bag and use them as needed to enhance sauces, soups, or stews.

4 large carrots, thickly sliced
2 large onions with peel on, quartered
3 stalks celery, cut into 3- inch lengths
8 ounces mushrooms, halved
1 large tomato (8 ounces), cut into large chunks
6 cloves garlic, unpeeled
8-1/2 cups water
1 bay leaf
8 sprigs parsley
1/2 teaspoon tarragon
1/2 teaspoon salt

1 Preheat the oven to 450°F. Place the carrots, onions, celery, mushrooms, tomato, and garlic in a 9 x 13-inch roasting pan. Add 1/2 cup water and bake, shaking the pan occasionally, until the water has evaporated and the vegetables are richly browned, about 30 minutes.
2 Transfer the vegetables to a Dutch oven or large saucepan. Pour 2 cups of water into the roasting pan and scrape up any browned bits from the bottom of the pan. Pour this and the remaining 6 cups of water into the Dutch oven.
3 Bring the broth to a boil over high heat. Reduce to a simmer, partially cover, and cook until the broth is richly flavored, about 1-1/4 hours. Strain the broth and discard the solids.

Makes about 5 cups servings.
Per 1/2 cup: 40 calories, 0.2g total fat (0g saturated), 0mg cholesterol, 2.3g dietary fiber, 9g carbohydrate, 2g protein, 141mg sodium.