4 quarts
10 minutes prep, 40 minutes cooking, 50 minutes total
The goal with vegetable broth is to make a good-tasting, well-balanced liquor with no one vegetable dominating the flavor.


  • 2 carrots
  • 2 leeks, trimmed
  • 1 large onion
  • 1/4 small head green cabbage
  • 1 fennel bulb
  • 4 garlic cloves
  • 1 tablespoon dried thyme
  • 1 cup dried porcini mushrooms
  • 4 quarts water
  • 1 cup dry white wine
  • 1 tablespoon black peppercorns
  • Salt (optional)


1. Quarter all the vegetables. Combine all the vegetables, herbs, and mushrooms in a large soup pot. Add the water. Bring to a boil, then reduce the heat and simmer, covered, for 30 minutes.

2. Add the wine and black pepper and continue to simmer, covered, for 10 minutes. Strain and discard all the solids.

3. Season with salt, or leave unsalted to use as a base for soup and grain dishes. Use immediately, or cool and refrigerate. The broth will keep for about 5 days in the refrigerator or 4 to 6 months in the freezer.

From Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables by Andrea Chesman (Storey Publishing, 2010). Copyright © 2010 by Andrea Chesman. All rights reserved. Used with permission of the publisher.