Place the water in a larges tock pot. Add the leeks, onions, shallots, carrots, and wine. Bring to a simmer over medium heat, skim the surface and add the parsley stems, bay leaves and peppercorns. Return to a gentle simmer, partially cover and cook for 4 hours, adding more water if necessary to keep the ingredients covered. Remove from heat and strain through a fine sieve; discard solids. Cool slightly and refrigerate until ready to use. Broth will keep in refrigerator for up to 5 days of well covered, or frozen for 1 month.

Exchanges: 1 veg

From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,