Vegetable Broth
  • Cooking Time: 100 minutes +/-
  • Servings: makes abotu 2 quarts
  • Preparation Time: 15 minutes
  • 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
  1. 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.
  2. 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.
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.