Brown Vegetable Stock

1. Chop vegetables into big chunks (no need to be neat). 2. Add 1/2 cup water to bottom of roasting pan. 3. Roast vegetables at 300-350°F until dark brown. 4. Transfer to stockpot, changing pans if needed. 5. Cover vegetables with water. Use some water to dissolve brown solids from roasting pan. 6. Cook until vegetables are very soft, mashing slightly. 7. Strain out vegetables. 8. Continue cooking stock until very dark (like French onion soup). 9. Refrigerate and use as needed.