- 3/4 pound mixed portabella and cremini mushrooms, thickly sliced
- 1 medium onion, left unpeeled and cut into 8 wedges
- 3 medium carrots, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 2 garlic cloves, coarsely chopped
- 4 flat-leaf parsley sprigs (including long stems)
- 3 thyme sprigs
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups water
- 1 Turkish or 1/2 California bay leaf
- Preheat oven to 450°F with rack in middle.
- Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.
- Straddle roasting pan across 2 burners over medium heat. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, 1 minute.
- Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.