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1
Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet.
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2
Roast until the vegetables are charred in some places, 25 to 30 minutes.
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3
Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat.
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4
Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes.
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5
Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer.
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6
Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes.
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7
Strain the stock through a strainer into a large liquid measuring cup, use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock).
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8
If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.
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9
To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated.
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10
Melt the butter in another medium saucepan over medium heat.
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11
Add the sage leaves, and stir for 30 seconds; remove and set aside.
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12
Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes.
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13
Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
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14
Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper.
