Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Leeks; white part only, diced |
| ½ small | Celery root (or 2 celery stalks); peeled and diced |
| 4 \N | Shallots; coarsely chopped |
| 1 large | Tomato; peeled and seeded |
| 3 mediums | Carrots; diced |
| 3 \N | Garlic cloves; coarsely chopped |
| 3 \N | Sprigs parsley |
| 10 \N | Basil leaves |
| 10 \N | White mushrooms; diced |
| 1 \N | Sprig thyme |
| 2 \N | Bay leaves |
| 2 \N | Sprigs cilantro |
| 2 pinches | Chervil |
| \N \N | Freshly ground pepper |
Combine all the ingredients in a stockpot, cover with 2 quarts cold water, and bring to a boil, then turn the heat down to a light simmer. Simmer for about 20 miknutes. Turn off the heat, keep covered, and set aside to infuse for 20 more minutes. Strain the broth carefully through a fine strainer.
Serving size: 1 cup 19 cal; ⅕ g fat; 0 mg chol; 10⅗ mg sod Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE