Tarragon Vegetable Broth

• 2 small carrots, peeled and coarsely chopped
• 2 medium celery ribs, coarsely chopped
• 1 small onion, coarsely chopped
• 1 medium leek, coarsely chopped and well washed
• 1 medium ripe tomatoes, coarsely chopped
• 15 whole black peppercorns
• 2 cloves garlic
• 3 cups water
• 34 cup dry white wine
• 14 cup white wine vinegar
• 2 sprigs fresh thyme
• 1 sprig fresh tarragon

1. In a saucepan combine all ingredients through water; bring to a boil; reduce to a simmer and cook for 45 minutes, uncovered.
2. Add the wine, vinegar and thyme and cook for another 15 minutes; remove from heat; add tarragon and cool to room temperature.
3. Strain just before using; broth can be refrigerated up to 3 days.

carrots, celery, onion, well washed, tomatoes, black peppercorns, garlic, water, white wine, white wine vinegar, thyme, tarragon

Taken from www.food.com/recipe/tarragon-vegetable-broth-72791 (may not work)