Prevent your screen from going dark
Makes about 2 quarts 1x
Time about 2 hours, mostly unattended
Heat the oven to 450°F. Put the leeks, carrots, celery, parsnip (if you’re using it), potatoes, garlic, and mushrooms in a large roasting pan. Drizzle with the oil, sprinkle with salt and pepper, and stir to coat. Spread the vegetables out in a single layer. Roast, turning the vegetables a couple of times with a spatula to prevent burning, until everything is deeply browned and fairly dry. This will take 30 to 45 minutes; don’t rush it.
Use a slotted spoon to scoop the roasted vegetables into a large pot; add the herbs, 1/4 cup soy sauce, the peppercorns, wine, salt to taste, and 8 cups water. Turn the heat under the pot to high.
Put the roasting pan over high heat and add 2 cups water. Bring to a boil, and scrape up all the bits of vegetables that have stuck to the bottom of the pan. Pour the entire mixture into the pot.
Bring the stock to a boil, then partially cover and adjust the heat so the mixture sends up a few bubbles at a time. Cook until the vegetables are falling apart and the liquid is deeply colored, 30 to 45 minutes. Strain through a fine-meshed strainer, pressing on the vegetables to extract as much stock as possible. Taste and adjust the seasoning, adding more soy sauce if you’d like, before using or cooling and storing.
– How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition