roasted veggie soup

spring is here. time for delicious vegetables!

it's been awhile since i made an exclusively vegetarian soup, and boy was it hard to get flavor!

3 carrots
3 stalks celery
1 bulb garlic
8 oz. portobello mushrooms
1 onion (any kind)
evoo
1 bay leaf
fresh thyme
dried oregano, thyme & basil
1 half bunch fresh parsley

rough chop & sprinkle the above veggies with sea salt & evoo. roast at 350 for 20 minutes. add 2 cups water & roast another 10 minutes. put in large pot with 6 more cups water & add herbs & cook to reduce a couple inches over medium uncovered for 2 hours.

2 large shallots thin sliced
3 T. butter
6 oz. crimini mushrooms
6 oz. fresh shitake mushrooms

in large frying pan, sautee 10 minutes.and add the roasted garlic. thin slice the mushrooms, add & cook 10 more minutes. do not stir, allow the mushrooms to stick to the pan, then scrape them. remove from pan & set aside.

1 red pepper
1 large bunch thin asparagus

thin slice the above, sautee 10 minutes, keep asparagus tips aside to cook later.

drain the stock & be sure to remove all veggie & herbs. combine it with the rest & cook over low another hour.

sear asparagus tips in dry pan. use them to garnish.

you can make this with just about any of your favorite herbs & veggies. it is a bit time-consuming, due to the long cooking time & roasting (which i had to do in batches because i only have a toaster oven)