| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups, Vegetables | 2 | Quarts | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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