Vegetable Stock

Directions

1. 1
   Preheat oven to 425F.
2. 2
   Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan.
3. 3
   Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.
4. 4
   Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot.
5. 5
   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.
6. 6
   Transfer to stockpot and add bay leaves, tomatoes, and water.
7. 7
   Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes.
8. 8
   Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper.
9. 9
   Skim off fat.