When I decided to make a Hungarian Mushroom Soup I knew that I needed vegetable stock to add a nice flavour. I couldn’t get away with just using water instead.
I threw this together and popped it into the crock pot to simmer overnight.
1 green pepper
2 plum tomatoes
3 stalks of celery
1 head of garlic (yep, the whole thing)
2 bay leaves
10 pepper corns
I cut the veggies in big chunks and roasted them in the oven for over half an hour at 400 degrees until things started to caramelize.
I sliced the top of the garlic head off and roasted it in foil and let it roast along with the veggies.
Once they were nicely roasted I threw them into the crock pot along with the whole head of garlic and with about 10 cups of water and simmered it on low for over 10 hours.