Wash and pat dry all of the vegetables.
Roughly chop all of the vegetables.
In a large pot, heat the oil and add the bay leaf and peppercorns.
Add all the chopped vegetables, except the mushroom and tomatoes.
Roast the vegetables over high heat in the pot until they are soft.
Add the mushrooms and tomatoes and rosemary and continue roasting over a high heat until they are caramelised and brown.
Add the water, cover and bring to a boil. Once it comes to a boil, remove the lid and leave to simmer for half an hour.
Pass the pan contents through a colander. Press down the vegetables to get all the juices out. Compost the vegetable pulp.
Bring the stock back into the pan and bring to a rapid boil. Then simmer. Remove the foam or scum on the top. Simmer for half an hour.
Heat the butter in a pan. Add the cloves. Once melted add in the flour and stir to combine. Over a medium heat continue stirring the flour and butter mix until its turns a light brown colour.
Lower the heat and add the vegetable stock little by little, stirring to combine.
Once all the stock is combined, simmer for 5 minutes, while stirring.
Once nicely combined, remove from heat, season if required, and serve hot.