• 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


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

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