Vegetable Stock: 2000s Recipes + Menus : gourmet.com

Ingredients

• 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