Yield: 2 Quarts
|2||Unpeeled carrots, sliced|
|2||Leeks, both white and green parts, washed and sliced|
|1||Green from the fennel bulb, or the bulb itself, sliced|
|2||Turnips, peeled and sliced|
|1 large||Onion, sliced|
|3||Unpeeled garlic cloves, cut in half|
|4||Fresh thyme sprigs OR|
|1 teaspoon||Dried thyme|
|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.