Vegetable Broth

• 2 medium carrots, quartered
• 2 leeks, trimmed and chopped
• 1 large onion, quartered
• 14 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)

1. Combine the carrots, leeks, onoin, cabbage, garlic, parsley, thyme and mushrooms in a large soup pot or saucepan.
2. Add the water.
3. Cover, bring to a boil, reduce the heat, and simmer for 30 minutes.
4. Add the wine and peppercorns and continue to simmer, covered, for 10 minutes.
5. Strain into a clean pot and discard all the solids.
6. Season to taste with salt, if using.
7. Use immediately or cool, then cover and refrigerate.
8. The broth will keep for 5 days in the fridge or 4 to 5 months in the freezer.

carrots, leeks, onion, green cabbage, garlic, parsley, thyme, porcini mushrooms, water, white wine, black peppercorns, salt

Taken from www.food.com/recipe/vegetable-broth-221273 (may not work)