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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Active time: 30 min Start to finish: 1 1/2 hr Ingredients:
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 |
Directions:
1. Preheat oven to 425°F.
2. 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.
3. 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.
4. Cooks' note: Stock keeps, covered and chilled, 1 week, or frozen 3 months.
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