Roasted veggie soup

Roasted veggie soup (Bob Chamberlin / Los Angeles Times)

Total time: 2 hours, 50 minutes

Servings: 4 to 6 servings

Roasted vegetable stock

2 cups diced onion

2 carrots, scrubbed and diced (about 1 cup)

3 stalks celery, diced (about 1 cup)

6 whole peeled cloves garlic

2 cups peeled, diced celery root

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 leeks, white part only

10 peppercorns

1 bay leaf

3 to 4 sprigs thyme

3 to 4 sprigs parsley

1/2 cup dried porcini mushrooms

2 Yukon Gold potatoes

1. Heat the oven to 425 degrees. Toss together the onion, carrots, celery, garlic and celery root with the olive oil, salt and pepper in a large baking pan. Roast 35 to 45 minutes or until vegetables are lightly browned, stirring occasionally.