Follow these steps for perfect results
carrots
unpeeled, sliced
leeks
white and green parts washed, sliced
fennel bulb
sliced
turnip
peeled, sliced
onions
sliced
garlic cloves
unpeeled, cut in half
parsley leaves
thyme sprigs
fresh
bay leaves
mushrooms
canned
black peppercorns
white wine
dry
Combine carrots, leeks, fennel, turnip, onions, garlic, parsley, thyme, bay leaves, and mushrooms in a 4 quart pot.
Pour enough water to cover the vegetables.
Heat on high until the liquid boils.
Reduce heat, cover, and simmer for 30 minutes.
Add peppercorns and white wine.
Simmer for 10 minutes more.
Strain the broth through a medium-mesh strainer.
Cool uncovered for an hour.
Refrigerate.
Expert advice for the best results
For a richer flavor, roast the vegetables before simmering.
Add mushroom stems for a more intense mushroom flavor.
Adjust the amount of salt to your preference.
Everything you need to know before you start
10 minutes
Can be made several days in advance.
Serve in a bowl or mug.
Serve hot or cold.
Garnish with fresh herbs.
Like Sauvignon Blanc
Discover the story behind this recipe
Base for many European soups and sauces.
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