Tomato-Fennel Broth

• 1 tablespoon olive oil
• 1 cup chopped onion
• ½ cup

In a medium saucepan, heat the olive oil and sauté the onion, mushrooms, garlic, fennel, and fennel seeds until just beginning to color. Add the wine and stock, bring to a boil, and simmer, uncovered, for 10 minutes. Remove from the heat and strain though a fine-mesh strainer, pushing down on the solids. Return to the pan, add the fennel juice and tomato juice, gently warm, and season to your t