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

　　

Ingredients

Makes about 2 quarts

　　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

　　

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.

　　Cooks' note:

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