Directions:
- Preheat oven to 425°F.
- Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
- Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. 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. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.
- Cooks' note: Stock keeps, covered and chilled, 1 week, or frozen 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.61 Kcal (2423 kJ) | ||
| Calories from fat | 126.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.1g | 22% | |
|---|---|---|---|
| Sodium | 366.64mg | 15% | |
| Potassium | 2505.3mg | 53% | |
| Total Carbs | 85.95g | 29% | |
| Sugars | 43.42g | 174% | |
| Dietary Fiber | 18.89g | 76% | |
| Protein | 14.22g | 28% | |
| Vitamin C | 167mg | 278% | |
| Vitamin A | 5.2mg | 174% | |
| Iron | 54.2mg | 301% | |
| Calcium | 236mg | 24% | |
| Amount Per 100 g | |||
| Calories | 59.25 Kcal (248 kJ) | ||
| Calories from fat | 13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 22% | |
|---|---|---|---|
| Sodium | 37.55mg | 15% | |
| Potassium | 256.55mg | 53% | |
| Total Carbs | 8.8g | 29% | |
| Sugars | 4.45g | 174% | |
| Dietary Fiber | 1.93g | 76% | |
| Protein | 1.46g | 28% | |
| Vitamin C | 17.1mg | 278% | |
| Vitamin A | 0.5mg | 174% | |
| Iron | 5.5mg | 301% | |
| Calcium | 24.2mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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