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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 15 |
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A good base for soup Ingredients:
2 medium carrots, quartered |
2 leeks, trimmed and chopped |
1 large onion, quartered |
1/4 head green cabbage, cored and chopped |
4 garlic cloves |
1 bunch fresh parsley |
4 sprigs fresh thyme |
1 cup dried porcini mushrooms |
4 quarts water |
1 cup dry white wine |
1 tablespoon black peppercorns |
salt (optional) |
Directions:
1. Combine the carrots, leeks, onoin, cabbage, garlic, parsley, thyme and mushrooms in a large soup pot or saucepan. Add the water. Cover, bring to a boil, reduce the heat, and simmer for 30 minutes.
2. Add the wine and peppercorns and continue to simmer, covered, for 10 minutes. Strain into a clean pot and discard all the solids.
3. Season to taste with salt, if using. Use immediately or cool, then cover and refrigerate. The broth will keep for 5 days in the fridge or 4 to 5 months in the freezer.
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