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| 2 | Unpeeled carrots, sliced |
| 2 | Leeks, both white and green parts, washed and sliced |
| 1 | Green from the fennel bulb, or the bulb itself, sliced |
| 2 | Turnips, peeled and sliced |
| 1 gross | onion sliced |
| 3 | Unpeeled garlic cloves, cut in half |
| 1 Bund | parsley |
| 4 | Fresh thyme sprigs Or |
| 1 Teelöffel | thyme dried |
| 1 | Bayleaf |
| 1 Tasse | Mushroom stems |
| 1 Esslöffel | black peppercorns |
| 1 Tasse | white wine dry |
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Combine all ingredients except peppercorns and wine in a 4-quart pot.
Pour over just enough water to cover and heat on high heat until liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer.
When vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container. Let broth cool, uncovered, for an hour before putting it in the refrigerator.
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