Be sure that your vegetables are thoroughly washed. You can roughly chop all of the vegetables, as they will be discarded, after cooking.
Combine all ingredients except peppercorns and dry white wine in a 4-quart pot. Add just enough water to cover the vegetables and heat on high heat until the liquid comes to a boil. Turn heat down, cover pot and keep broth at a slow simmer.
When the vegetables have simmered for about 30 minutes, add peppercorns and white wine. Simmer for an additional 10 minutes.
Strain through a medium mesh strainer into a clean pot or heat-resistant plastic container. Allow the broth to cool, uncovered, for an hour before putting it in the refrigerator.