Ginger Broth - cooking recipe

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

Preparation

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