Yield: 2 quarts

Ingredients:
Olive oil
1 large onion, rough chop
1 medium bulb garlic, cut in half
1 large leek, cleaned and cut into 1 inch pieces
1 large carrot, cut into 1 inch (2.54 cm) pieces
1 rib celery, cut into 1 inch (2.54 cm) pieces
1 medium tomato, quartered
1 small zucchini
1 small turnip
1 beet, quartered (optional)
8 cups (1.9 L) cold water
1 cup (236 ml) sherry
3 cups (710 ml) rough chopped Swiss chard
6 sprigs parsley
1 bay leaf
1/2 tsp. (2.5 ml) allspice
1 tsp. (5 ml) black peppercorns
1 tsp. (5 ml) thyme
Salt and white pepper to taste

Procedure:
1. Toss all the vegetables lightly in olive oil just enough to coat.
2. Roast in a 450 degree (233 C) oven for about half an hour.
3. Combine the roasted vegetables with remaining ingredients (except for the salt and pepper) in pot and bring to a simmer for about 2 hours.
4. Strain and adjust the seasonings as needed.

*Roasting the vegetables enhances their flavor. I only use the beet when making the stock for broth soup. It leaves a pinkish tint to the stock that that I find unacceptable for some soups and most sauces.

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