RICH VEGETABLE STOCK

Rich Vegetable Stock image

Provided by Melissa Roberts

Categories Mushroom Onion Roast Vegetarian Root Vegetable Carrot Red Wine Vegan Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 12

Ingredients

3/4 pound 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)
3 thyme sprigs
2 tablespoons olive oil
2 tablespoons tomato paste
1 cup dry red wine
4 cups water
1 Turkish or 1/2 California bay leaf

Steps:

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.

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