Vegetable Broth

1 hours Prep: 10 minutes Cook: 1 hours

46 calories per serving view nutrition facts

8 cups suggest servings

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Ingredients

2	each	carrots	unpeeled, sliced
2	each	leeks	white and green parts washed, sliced
1	each	fennel bulb	sliced
2	each	turnip	peeled, sliced
1	large	onion	sliced
3	each	garlic cloves	unpeeled, cut in half
1	bunch	parsley leaves
4	each	thyme sprigs	fresh
1	each	bay leaf
1	cup	mushroom stems
1	tablespoon	black peppercorns
1	cup	white wine	dry

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.

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Nutrition Facts

Serving Size 91g

Amount per Serving

Calories 46 6% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 33mg	1%
Total Carbohydrate 11.0g	4%
Dietary Fiber 3.0g	10%
Sugars 3.0g
Protein 2.0g	3%

Vitamin A	128%		Vitamin C	45%
Calcium	6%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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