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Easy recipe Rich Vegetable Stock

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Easy recipe Rich Vegetable Stock - three/four pound mixed portabella and cremini, mushrooms (Recipes by ingridients <a href="/search/mushrooms">mushrooms</a>)  thickly slicedone medium onion, left unpeeled and cut into eight wedgesthree medium carrots, cut into one-inch piecesone red bell pepper, cut into one-inch piecesabout two garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) cloves, coarsely choppedfour flat-leaf parsley (Recipes by ingridients <a href="/search/parsley">parsley</a>) sprigs (including long stems)three thyme sprigsabout two tablespoons olive oilabout two tablespoons tomato pasteone cup dry red winefour cups waterone Turkish or one/about two California. bay leaf (Recipes by ingridients <a href="/search/bay-leaf">bay leaf</a>)  .

three/four pound mixed portabella and cremini, mushrooms (Recipes by ingridients mushrooms) thickly slicedone medium onion, left unpeeled and cut into eight wedgesthree medium carrots, cut into one-inch piecesone red bell pepper, cut into one-inch piecesabout two garlic (Recipes by ingridients garlic) cloves, coarsely choppedfour flat-leaf parsley (Recipes by ingridients parsley) sprigs (including long stems)three thyme sprigsabout two tablespoons olive oilabout two tablespoons tomato pasteone cup dry red winefour cups waterone Turkish or one/about two California. bay leaf (Recipes by ingridients bay leaf) .

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