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Wine Broth

DIRECTIONS

In a food processor, combine the apple, carrot, and onion and process until reach a coarse puree. Add the tomatoes, V-8 juice, and stock and blend together.
In a large pot, combine the tomato mixture with both wines and the black pepper and bring to a boil. Cover and cook at a rolling boil for at least 15 minutes. Strain the mixture through a fine strainer. Return the strained mixture to a clean pot and reheat.
Serve hot (1/2 cup per serving) in brandy snifters. Garnish each serving with the parsley and 1 lemon slice. (The broth can be stored in a glass container in the refrigerator for 6 to 8 months.)