Scale

1/2 lb. shiitake mushrooms, rough chopped

1/2 Maitake mushrooms, quartered

1 bunch oyster mushrooms, rough chopped

2 pieces kombu or wakami sea vegetable, left whole

2–3 large or 5 small brown onions, rough chopped

1–2 shallot, rough chopped

5 green onions, rough chopped

4–5 large unpeeled carrots and rough chopped

2 parsnips, peeled, rough chopped

1 and 1/2 golden beet, rough chopped

3 celery stalks plus leaves, rough chopped

1 cup or more chopped leek tops, rough chopped

1 head of garlic halved

1/2 Bunch parsley with stems

4 thyme sprigs

2 bay leaves

1/2 tsp. black pepper corns

1 knuckle fresh ginger

1 piece fresh turmeric

Olive oil

Optional ingredient: 2-3 tsp. miso paste, lemon grass, and or avocado or olive oil to drizzle or avocado chunks when serving.

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Pre-heat oven to 400 degrees.
On a parchment lined baking sheet, roast: onions, carrots, parsnips, beets, shallots and halved garlic. Drizzle with olive oil and a little sea salt.
Roast for 30 minutes.
In a large stock pot add all the remaining ingredients as well as the roasted vegetables.
Cover with about 12-14 cups of cold water.
Bring to a boil and reduce heat to a simmer uncovered.
Simmer for 1-2 hours until reduced. Taste and adjust seasonings.
Lastly, strain vegetable stock, save vegetables you wish to eat, and sip your golden delicious broth with delight!

Note: Makes 3 ½ Liters or about 8 cups of broth.