Rich Vegetable Stock
|Author:||Inspired by Gourmet, 2009.11|
|Yield:||3 1/2 cups|
|3/4 lb.||mixed portabella and cremini mushrooms, thickly sliced|
|1||medium onion, left unpeeled and cut into 8 wedges|
|3||medium carrots, cut into 1-inch pieces|
|1||red bell pepper, cut into 1-inch pieces|
|2||garlic cloves, coarsely chopped|
|4||flat-leaf parsley sprigs (including long stems)|
|2 tbsp.||olive oil|
|2 tbsp.||tomato paste|
|1 cups||dry red wine|
|1||Turkish or 1/2 California bay leaf|
- Preheat oven to 450°F with rack in middle.
- Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.
- 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.
- 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.