Court Bouillon

• 1 1/2 cups dry white wine
• 4 cups water
• 2 carrots, peeled and sliced
• 1 celery stalk, sliced
• 2 onions, peeled and sliced
• 1 bay leaf
• 7 black peppercorns
• 6 coriander seeds
• 3 thyme sprigs
• A handful of parsley stems
• 2 teaspoons salt

1. In a large heavy pot, combine and bring to a boil: 1 1/2 cups dry white wine, 4 cups water, 2 carrots, peeled and sliced, 1 celery stalk, sliced, 2 onions, peeled and sliced, 1 bay leaf, 7 black peppercorns, 6 coriander seeds, 3 thyme sprigs, A handful of parsley stems, 2 teaspoons salt.
2. Skim off any rising scum.
3. Turn down the heat and simmer for 45 minutes.
4. Strain, discarding the solids.
5. If theres no white wine, substitute about 2 tablespoons good white wine vinegar.

white wine, water, carrots, celery stalk, onions, bay leaf, black peppercorns, coriander seeds, thyme, handful of parsley stems, salt

Taken from www.epicurious.com/recipes/food/views/court-bouillon-387244 (may not work)