Vegetable Broth
Yield
8 cupsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
| 237 | ml |
mushrooms, canned
|
|
| 15 | ml |
black peppercorns
|
|
| 237 | ml |
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.
