Makesabout 2 quarts
- Active time:30 min
- Start to finish:1 1/2 hr
November 2001
-
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
-
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.
