Makes about 2 quarts

Court Bouillon is basically a vegetable stock or broth.  It is used for poaching light flavored things like chicken breast, some fish or seafood and veal.  It is also excellent to use instead of traditional stock, broth or bouillon in vegetable and vegan cuisine.

1 onion, chopped

4 to 6 cloves of garlic, crushed

1 small leek, well rinsed and chopped

2 carrots, roughly chopped

2 stalks of celery, roughly chopped

Mushroom stems if available

1 tablespoon Italian seasoning

2 quarts of cold water

½ cup of white wine

1 bay leaf

1/2 teaspoon fresh black pepper, or to taste