Vinaigrettes, Sauces and Stocks Recipes - Vegetable Broth Recipe

Ingredients

• 2 onions, chopped

• 2 tablespoons olive oil

• 1 fennel bulb

• 3 carrots, peeled

• 3 celery stalks, chopped

• 1 leek, chopped

• 100 g/31/2 oz mushrooms, washed

• 1 sprig of thyme

• 1 bay leaf

• Parsley sprigs without the leaves

• Salt

• Black peppercorns

• 2 cloves

• 200 ml/7 fl oz dry white wine

• 1.5 liters/21/2 pints water

Makes 1 liter/12/3 pints stock

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Method:

1. Cook the onions in hot olive oil until soft and translucent. Coarsely chop the fennel, carrots and celery, add to the onions and cook for a few minutes.

2. Add the remaining vegetables, herbs, salt, peppercorns and cloves. Cook for a few minutes, then add the white wine and cold water.

3. Simmer for about 15 minutes over a low heat. Season with a little salt and pour through a fine sieve.

Note: This vegetable broth can be prepared in advance as it will keep for up to one week in the refrigerator. If freezing, divide into convenient portions beforehand.