2 unpeeled carrots, sliced
2 leeks, both white and green parts, washed and sliced
greens from 1 fennel bulb or the bulb itself, sliced
2 turnips, peeled and sliced
1 large onion, sliced
3 unpeeled garlic cloves, cut in half
1 punch parsley or the stems from 2 bunches
4 fresh thyme sprigs or 1t dried
1 bay leaf
1C mushroom stems
1T black peppercorns
1C dry white wine
Put everything except the peppercorns and wine in a 4 qt pot. Add just enough water to cover and heat on high heat until you get a boil. Reduce the heat, cover and keep everything at a slow simmer.
After about 30 minutes, add the peppercorns and white wine; simmer about 10 more minutes. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container. Let cool, uncovered for about an hour before putting it in the refrigerator. You're good to go.
Pairs Well With
There are times when you want a broth that's more subtle than a meat-based broth. This recipe is just that...light, but rich and full of flavor. Follow the recipe once. The next time, use whatever vegetables you have on hand.