Ingredients

• 1 cup chopped onion
• 1 cup quartered crimini mushrooms
• 1 cup sliced carrots
• 1/2 cup chopped parsnips
• 1/2 cup sliced celery
• 4 large garlic cloves, crushed, peeled
• 1 tablespoon olive oil
• 8 cups water
• 1 cup coarsely chopped Swiss chard (including stems)
• 1/2 cup thinly sliced leek (white and pale green parts only)
• 1/4 cup chopped fresh parsley (including stems)
• 1 teaspoon salt
• 1 bay leaf
• 1 large fresh thyme sprig or 1/2 teaspoon dried thyme

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Instructions

1. Preheat oven to 400°F. Combine first 6 ingredients in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
2. Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)