Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 2009


Recipe Summary

7 cups (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • Cut off pointed end of garlic just to expose cloves. Place garlic and next 5 ingredients (through turnips) on a large jelly-roll pan. Drizzle with oil; toss well. Bake at 450° for 10 minutes. Add leek and mushrooms. Bake an additional 35 minutes or until browned and tender, stirring occasionally. Spoon vegetables into a Dutch oven. Pour wine into jelly-roll pan, scraping to loosen browned bits. Add wine mixture, 10 cups water, and remaining ingredients to vegetable mixture; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Nutrition Facts

50 calories; fat 4.7g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.7g; protein 0.4g; carbohydrates 2.2g; fiber 0.4g; iron 0.2mg; sodium 8mg; calcium 9mg.