Vegetable broth 2
2 Quarts
Ingredients
| Quantity | 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 |
Directions
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.