Roasted Vegetable Soup

 

3 large carrots, peeled and coarsely chopped

3 stalks celery, coarsely chopped

1 large onion, coarsely chopped

1 T. extra-virgin olive oil

8 cloves garlic, chopped

4 cups water

1/4 cup dried mushroom pieces (Italian porcini, if possible)

1/4 tsp. dried thyme

Salt, and black or red pepper to taste

 

Preheat oven to 500 degrees. Place the carrots, celery and onion in a small (8×8-inch) nonstick pan or dish with the olive oil. Toss  to coat the vegetables. Bake for 10 minutes. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.. Season to taste with salt, and black or red pepper, and serve or use as the base for other soups, stews or pasta dishes.