Name: Vegetable Stock
Yield: Makes about 2 quarts
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

Active time: 30 min Start to finish: 1 1/2 hr

Cooks' note:

• Stock keeps, covered and chilled, 1 week, or frozen 3 months.

Recipe information

Yield
Makes about 2 quarts

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

Preparation

Step 1
Preheat oven to 425°F.
Step 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.
Step 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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes