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Vegetable Broth 2

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      Title: VEGETABLE BROTH 2
 Categories: Soups, Vegetables
      Yield: 2 Quarts
 
      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
  refrigerator.
 
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