• Prep Time:
  • Cooking Time:
  • Serves: 2 Quarts

Vegetable Broth

  • Recipe Submitted by on

Category: Vegetables, Soups

 Ingredients List

  • 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 ts Dried thyme
  • 1 Bay leaf
  • 1 c Mushroom stems
  • 1 tb Black peppercorns
  • 1 c 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?