Ingredients

Makes 4 cups

　　10 cups water

　　1 medium-sized onion, unpeeled, studded with 4 whole cloves

　　2 cloves of garlic, unpeeled and lightly bruised

　　2 celery ribs with leaves, cut into large chunks

　　8 white mushrooms, halved

　　2 carrots, unpeeled and cut into large chunks

　　2 leeks, trimmed and cut into large chunks

　　2 medium-sized tomatoes, quartered

　　4 medium-sized new red potatoes, halved

　　8 fresh parsley sprigs

　　2 fresh dill sprigs

　　1 bay leaf

　　8 black peppercorns

　　1 teaspoon coarse salt

　　

Step 1

1. Place water in a large, heavy pot. Rinse all the vegetables well, then add to pot. Bring to a boil, reduce the heat and simmer, uncovered, for 1 hour. Adjust the seasonings to taste and simmer for 30 minutes longer.

　　

Step 2

2. Strain the broth; discard the bay leaf but reserve the vegetables to eat as is, or pur
e them and use to thicken soups or sauces for stews. Let the broth cool to room temperature and then refrigerate, covered, in a storage container or freeze. Refrigerated, it will keep about 4 days. This recipe is easily doubled, and you will need more than 4 cups of broth for three of our soups.

　　

Nutrition Per Serving

Per cup: 136 calories

　　26g carbohydrates

　　6g protein

　　1g fat

　　no cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.