Recipes from the Collection of Mark and Danielle Hughes

Roasted vegetable stock

Makes 8 cups

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, washed well to remove any sand between layers
10 peppercorns
1 bay leaf
3-4 sprigs thyme
3-4 sprigs parsley
1/2 cup dried porcini mushrooms
2 Yukon Gold potatoes

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

Place roasted vegetables in a tall 8-quart stockpot. Cut leeks into quarter-inch slices and add to pot. Add peppercorns, bay leaf, thyme, parsley and dried mushrooms. Peel potatoes and add peels to pot. (Cut potatoes into half-inch dice, cover them with cold water, and set aside to use in soup.) Add 10 cups cold water to stockpot. Bring to boil over high heat. Reduce heat to a simmer and cover. Simmer 45 minutes.

Strain stock through cheesecloth-lined strainer, lightly pressing vegetables with the back of a spoon to extract juices. Discard vegetables.

Roasted vegetable soup

Serves 6

2 cups sliced cremini mushrooms
4 teaspoons plus 2 tablespoons olive oil, divided use
Kosher salt
White pepper
1 medium onion, diced (about 1 cup)
1/2 cup diced celery
1/2 cup diced carrot
2 cloves garlic, minced
1/2 cup dried small white beans
8 cups roasted vegetable stock (see recipe above)
3 cups coarsely chopped savoy cabbage
2 Yukon Gold potatoes, reserved from stock recipe
1/4 pound green beans, stems removed, cut diagonally into 1-inch pieces
1/4 pound yellow beans, stems removed, cut diagonally into 1-inch pieces
Toserve:
Sliced, toasted French bread brushed with good olive oil

Preheat oven to 425 degrees. Toss sliced mushrooms with 4 teaspoons olive oil, 1/8 teaspoon salt and a pinch of white pepper. Place in a baking pan and roast about 13 minutes, until tender and lightly browned. Remove from oven and let stand.

Saute the onion, celery and carrot in 2 tablespoons olive oil in a tall 8-quart stockpot until tender, about 5 minutes. Add garlic and saute 1 minute.

Add white beans, vegetable stock, cabbage and 1 teaspoon salt. Bring to boil over high heat, then reduce heat to simmer, cover and cook about 1 hour, stirring occasionally.

Add the drained potatoes and mushrooms during last 30 minutes of cooking. Add green and yellow beans during the last 15 minutes of cooking and simmer until beans are crisp-tender. Season to taste with salt. Serve soup with toasted French bread brushed with good olive oil.

Per serving: 271 calories, 8g protein, 15g fat (2g saturated), 30g carbohydrate, 451mg sodium, no cholesterol, 10g dietary fiber

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