Herb Gravy

Source: Vegetarian Times 
Makes at least 3 cups

2 russet potatoes
12 button mushrooms
3 carrots, cut into chunks
3 celery stalks, cut into chunk
1 cup onion chunks
3 cloves garlic, crushed
2 TB olive oil
1/4 cup red wine
1 TB tomato paste
1/4 cup fresh parsley springs
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried marjoram
1 tsp dried sage
2 bay leaves
12 peppercorns

1. Preheat oven to 425. Cut 1 potato into large chunks, and place in large baking dish with mushrooms, carrots, celery, onion, & garlic.  Toss with olive oil.  Roast at least 30 minutes, stirring every 10 minutes, until vegetables are browned.
2.  Transfer veggies to a large pot; stir in 8 cups water & remaining ingredients.  Simmer uncovered 30 minutes.  Let stand 10 minutes.
3. Strain liquid into another large pot.  Discard solids or keep to add to a soup.  Dice remaining potato into small chunks and add to liquid.  Simmer, uncovered, 30 minutes or until liquid is reduced to 3 cups.  Let cool a little.
4. Transfer mixture to food processor and puree until smooth, adding water if necessary to adjust consistency.  Season with salt, pepper, & extra parsley if desired.  Place in lidded container & refrigerate until ready to use.