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Vegetable Broth

Submitted by rhondatoad

YIELD

8 cups

PREP

10 min

COOK

1 hrs

READY

1 hrs

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 ONIONS
sliced

3

EACH GARLIC CLOVES
unpeeled, cut in half

1

BUNCH PARSLEY LEAVES

4

EACH THYME SPRIGS
fresh *

1

EACH BAY LEAVES *

1

CUP MUSHROOMS, CANNED

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)

Amount per Serving

Calories 56 7% of calories from fat

% Daily Value *

Total Fat 0g 1%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 199mg 8%

Total Carbohydrate 4g 4%

Dietary Fiber 3g 14%

Sugars g

Protein 5g

Vitamin A 128% • Vitamin C 45%

Calcium 6% • Iron 11%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber