This is good warm and cool and keeps in the refrigerator for a day or two.
1/2 cup dry white wine
2 large garlic cloves, crushed (leave unpeeled if organic)
2 whole cloves
1 canned tomato
1 bay leaf, broken
1/2 teaspoon dried basil, crumbled
Three 14-ounce cans chicken or vegetable broth
1 medium to large onion, coarse chopped (if organic, trim away root but leave skin)
1/2 large celery stalk with leaves, coarse chopped
1/2 medium carrot, coarse chopped (leave unpeeled if organic)
1. In a 4-quart pot, combine all the ingredients. Bring to a simmer, partially cover, and cook for 30 minutes.
2. Strain the broth into a bowl or a storage container. Either use it right away, refrigerate it, or freeze it.
From The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.
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