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 lg Onion, sliced
3 Unpeeled garlic cloves, cut
-in half 1 bn Parsley
4 Fresh thyme sprigs
-OR 1 t Dried thyme
1 Bay leaf
1 c Mushroom stems
1 tb Black peppercorns
1 c Dry white wine
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.