MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Vegetable Broth
  Categories: Soups, Vegetables
       Yield: 2 quarts
       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
       1 t  Dried thyme
       1    Bay leaf
       1 c  Mushroom stems
       1 tb Black peppercorns
       1 c  Dry white wine
   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