This broth may be used as an extra-flavorful soup stock or as an alternative, with a little extra kick, to Basic Vegetable Stock. It’s also a soothing remedy for the common cold!
Recipe information
Yield
makes about 6 cups
Ingredients
Preparation
Step 1
Heat the oil in a 2-quart saucepan or small soup pot. Add the onion or leeks and sauté over medium heat until golden.
Step 2
Add the garlic and continue to sauté until the onion or leeks brown lightly. Add the wine and water. Bring to a simmer, then cover and simmer gently over low heat for 30 to 40 minutes. You may leave the onions and garlic in if you wish, or strain the stock through a fine strainer. Discard the solids or puree them and add to soup for a thicker consistency.
Nutrition Information
Step 3
Per cup:
Step 4
Calories: 42
Step 5
Total fat: 2g
Step 6
Protein: 1g
Step 7
Fiber: 1g
Step 8
Carbohydrate: 4g
Step 9
Cholesterol: 0mg
Step 10
Sodium: 9mg
