Title: Vegetable Broth
Categories: Soups, Vegetables
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 lg Onion, sliced
3 Unpeeled garlic cloves, cut
-in half
1 bn Parsley
4 Fresh thyme sprigs
-OR
1 t Dried thyme
1 Bay leaf
1 c Mushroom stems
1 tb Black peppercorns
1 c 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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