Instructions: Preheat the oven to 400 degrees.

Place the onion, garlic, leeks, carrots, parsnips, turnip, fennel and mushrooms in a large roasting pan and drizzle with the olive oil. Roast the vegetables, stirring two or three times, until browned, about 45 minutes. Transfer them to a large stockpot. Deglaze the roasting pan with 1 cup of water or wine, scraping up all the browned bits clinging to the pan. Pour this liquid into the pot with the vegetables.

Add the 2 quarts water, the parsley, cabbage, bay leaf, peppercorns and savory. Bring to a boil, then simmer the stock for 1 1/2 hours.

Strain the stock, pressing down the vegetables. Season to taste with salt.

This recipe yields 2 quarts.

Comments: You can vary the vegetables depending on what you have on hand. If you want a pale stock for another recipe, peel the onion first; leaving the skin on produces a mahogany-colored broth.

Yield: 2 quarts

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