Roasted Vegetable Stock

Summer stock series!!  Only two more stocks and then Sunday Soups is back!!!!  We are on vacation next week...so see you the 21st.
Roasted Vegetable Stock:

1/4 C Olive Oil
1/8 C Butter
2 Onions, halved
1 Shallot, halved
 1 Leek, halved
1 Clove of Garlic
4 Carrots, peeled and cut in half
16 C Water
3 Celery Stalks, halved
3 Sprigs of Thyme
10 Springs of Parsley
Salt to taste

Directions:
1.  Preheat the oven to 350 degrees.  Add the onions, shallots, leeks, garlic and carrots to an oven proof pan.  Cover in olive oil and butter.  Roast for 30-45 minutes.

2.  Meanwhile, bring a soup pot of water to a boil.  Add the celery stalks, thyme and parsley.  Simmer until the roasted vegetables come out.
3.  Add the roasted vegetables and left over juice in pan to the soup pot.  Cover, bring to a boil and turn down heat.  Simmer for about 2 additional hours. Salt to taste.
4.  Strain and put in containers for later use.

Makes about 4 quarts.