Vegetable broth 2

Yield: 2 Quarts

Measure Ingredient
2 \N Unpeeled carrots, sliced
2 \N Leeks, both white and green parts, washed and sliced
1 \N Green from the fennel bulb, or the bulb itself, sliced
2 \N Turnips, peeled and sliced
1 large Onion, sliced
3 \N Unpeeled garlic cloves, cut in half
1 bunch Parsley
4 \N Fresh thyme sprigs OR
1 teaspoon Dried thyme
1 \N Bay leaf
1 cup Mushroom stems
1 tablespoon Black peppercorns
1 cup Dry white wine

Combine all ingredients except peppercorns and wine in a 4-quart pot.

Pour over just enough water to cover and heat on high heat until liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer.

When vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container. Let broth cool, uncovered, for an hour before putting it in the refrigerator.

Similar recipes