2 Unpeeled carrots, sliced 2 Leeks, both white and green -parts, washed and sliced 1 Green from the fennel bulb, -or the bulb itself, sliced 2 Turnips, peeled and sliced 1 lg Onion, sliced 3 Unpeeled garlic cloves, cut -in half 1 bn Parsley 4 Fresh thyme sprigs -OR 1 t Dried thyme 1 Bay leaf 1 c Mushroom stems 1 tb Black peppercorns 1 c Dry white wine Combine all ingredients except peppercorns and wine in a 4-quart pot. Pour over just enough water to cover and heat on high heat until liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer. When vegetables have simmered 30 minutes, add peppercorns and white wine and simmer for 10 minutes more. Strain through a medium-mesh strainer into a clean pot or heat-resistant plastic container. Let broth cool, uncovered, for an hour before putting it in the refrigerator.