Vegetable Broth Recipe
Yield: 2 QuartsRecipe by luhu.jp
Ingredients:
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 large: Onion, sliced
3: Unpeeled garlic cloves, cut in half
1 bunch: Parsley,
4: Fresh thyme sprigs OR,
1 tsp: Dried thyme,
1: Bay leaf,
1 cup: Mushroom stems,
1 tbsp: Black peppercorns,
1 cup: Dry white wine,
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.
Source from luhu.jp
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.
Source from luhu.jp