| 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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