Ginger Broth

1. 1

   Note: Can use a very light vegetable broth with not many strong flavored vegetables in it also.

2. 2

   In stock pot combine the first 6 with the stock and wine.

3. 3

   Bring to boil and reduce heat and simmer, uncovered for 20 minutes.

4. 4

   Let rest 20.

5. 5

   Strain through a lined strainer. Use several layers of rinsed cheesecloth and discard all solids.

6. 6

   The broth can be used immediately or cooled and refrigerated for 2 days.

7. 7

   Freezes for up to 3 months.

No additional tips available.