Rich Vegetable Stock

Author:Inspired by Gourmet, 2009.11
Yield:3 1/2 cups
Cook time: 02:00


3/4 lb. mixed portabella and cremini mushrooms, thickly sliced
medium onion, left unpeeled and cut into 8 wedges
medium carrots, cut into 1-inch pieces
red bell pepper, cut into 1-inch pieces
garlic cloves, coarsely chopped
flat-leaf parsley sprigs (including long stems)
thyme sprigs
2 tbsp. olive oil
2 tbsp. tomato paste
1 cups dry red wine
4 cups water
Turkish or 1/2 California bay leaf


  1. Preheat oven to 450°F with rack in middle.
  2. Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.
  3. Straddle roasting pan across 2 burners over medium heat. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, 1 minute.
  4. Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.