Ginger Broth

Submitted by That is Dr House to

"A wonderful flavor base for any oriental style soup. From Mostly Vegetables by Susan Costner"

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 10 cups
• Serves: 20

ingredients

• 1 large onion, quartered
• 3 large carrots, coarsely chopped
• 2 plum tomatoes, quartered
• 6 slices fresh gingerroot
• 3 sprigs fresh cilantro (optional)
• 1 teaspoon peppercorn
• 2 quarts water, see note
• 1 1⁄2 cups dry white wine

directions

1. Note: Can use a very light vegetable broth with not many strong flavored vegetables in it also.
2. In stock pot combine the first 6 with the stock and wine.
3. Bring to boil and reduce heat and simmer, uncovered for 20 minutes.
4. Let rest 20.
5. Strain through a lined strainer. Use several layers of rinsed cheesecloth and discard all solids.
6. The broth can be used immediately or cooled and refrigerated for 2 days.
7. Freezes for up to 3 months.