Vegetable Broth

Recipe: Vegetable Broth


  • 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 t Dried thyme
  • 1 Bay leaf
  • 1 c Mushroom stems
  • 1 tb Black peppercorns
  • 1 c Dry white wine


  1. 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.
  2. 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.
  3. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container.
  4. Let broth cool, uncovered, for an hour before putting it in the refrigerator.

Number of servings (yield): 3

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)