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Roasted Vegetable Stock

Roasted Vegetable Stock Recipe

  • 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 (I scrub them, but do not peel them)
  • 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
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