 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
A wonderful flavor base for any oriental style soup. From Mostly Vegetables by Susan Costner Ingredients:
1 large onion, quartered |
3 large carrots, coarsely chopped |
2 plum tomatoes, quartered |
6 slices fresh gingerroot |
3 sprigs fresh cilantro (optional) |
1 teaspoon peppercorn |
2 quarts water, see note |
1 1/2 cups dry white wine |
Directions:
1. Note: Can use a very light vegetable broth with not many strong flavored vegetables in it also.
2. In stock pot combine the first 6 with the stock and wine.
3. Bring to boil and reduce heat and simmer, uncovered for 20 minutes.
4. Let rest 20.
5. Strain through a lined strainer. Use several layers of rinsed cheesecloth and discard all solids.
6. The broth can be used immediately or cooled and refrigerated for 2 days.
7. Freezes for up to 3 months.
|
|