Vegetable Stock

• 1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
• 1 lb shallots, left unpeeled, quartered
• 1 lb carrots, cut into 2-inch pieces
• 2 red bell peppers, cut into 1-inch pieces
• 6 fresh flat-leaf parsley sprigs (including stems)
• 5 fresh thyme sprigs
• 4 garlic cloves, coarsely chopped
• 2 tablespoons olive oil
• 1 cup dry white wine
• 2 bay leaves (not California)
• 1 cup canned crushed tomatoes
• 2 qt water

1. Preheat oven to 425F.
2. Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan.
3. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
4. Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot.
5. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes.
6. Transfer to stockpot and add bay leaves, tomatoes, and water.
7. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes.
8. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper.
9. Skim off fat.

portabella mushrooms, shallots, carrots, red bell peppers, flatleaf, thyme, garlic, olive oil, white wine, bay leaves, tomatoes, water

Taken from www.epicurious.com/recipes/food/views/vegetable-stock-105762 (may not work)