DIABETIC RECIPE
Vegetable Broth
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 large onion, sliced 3 unpeeled garlic cloves, cut-in half 1 bunch parsley 4 fresh thyme sprigs, or 1 teaspoon dried thyme 1 bay leaf 1 cup mushroom stems 1 tablespoon black peppercorns 1 cup 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 refrigerator.
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