Vegetable broth 2

Yield: 2 Quarts

Measure Ingredient
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
1 bunch Parsley
4 Fresh thyme sprigs OR
1 teaspoon Dried thyme
1 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.

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