ROASTED VEGETABLE STOCK

Extra virgin olive oil

1 onion

4 shallots

1 leek

1 pound mushrooms

1 bunch celery

1 bunch carrots

14 ounce can fire roasted diced tomatoes

2 tablespoons soy sauce

Fresh ground black pepper

Preheat the oven to 425 degrees.

Chop all the vegetables, unpeeled, into rather small chunks. Toss with olive oil and black pepper and scatter on a sheet pan. Roast until browned and somewhat charred, about 20 minutes.

Place in a stockpot with tomatoes, soy sauce and 4 quarts of water. Bring to a boil, reduce to a simmer and cook for about an hour before straining.

Burk

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