Quench MagazineVegetable Broth | Soups | Quench Magazine

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 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