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Roasted Vegetable Stock

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Ingredients

1 x large carrot, coarsely chopped

3 stalks Celery, coarsely chopped, including leafy ends

2 x small zucchini, coarsely chopped

2 x Leeks, white and light green parts only, sliced in half keeping the root end in tact and cleaned under running cold water

1 1/2 x Yellow onions, quartered

2 x Red Bell Peppers, quartered and seeded

1 head Garlic

3 x Shallots, halved

2 cup mushroom stems, I used a mix of crimini and baby bella

leaves from 4 sprigs fresh marjoram

leaves from 4 springs fresh thyme

Extra Virgin Olive Oil

1/2 cup dry white wine

1/2 cup Water

1/2 cup crushed, canned tomatoes

1 x Bay Leaf

Kosher salt and freshly ground black pepper, to taste

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