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.