More Great Recipes: Soup | Vegetable

Roasted Vegetable Stock


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3/4 Lb Mushrooms, Halved (There Is More Flavor From Meatier Type Mushrooms)
1/2 Lb Onions (6 Small Or 4 Medium), Left Unpeeled,Then Quartered
1/2 Lb Carrots (3 Medium), Cut Into 1-Inch Pieces
1 Red Bell Pepper, Cut Into 1-Inch Pieces
2 Garlic Cloves, Coarsely Chopped
4 fresh flat-leaf parsley sprigs (including long stems)
3 Fresh Thyme Sprigs (Or 1 Tbsp Dried Thyme)
1 Tablespoon Olive Oil
1/2 Cup Dry White Wine
1 California Bay Leaf
1/2 Cup Canned Crushed Tomatoes
1 Quart Water
3/4 Teaspoon Salt


Pairs Well With


Notes

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