Light vegetable broth

1 servings

Ingredients

Quantity Ingredient
6½ quart Water
2 cups White wine or unsweetened ap
6 Celery; thickly sliced
6 Carrots; scrubbed and
; coarsely chopped
2 larges Potatoes; scrubbed and
; coarsely chopped
3 mediums Zucchini; thickly sliced
2 larges Onions; chopped
1 Leek, white part only; clean
; thickly sliced
5 To 6 cloves garlic; crushed
½ pounds Mushrooms; cleaned & left wh
10 Peppercorns
Large sprigs fresh parsley
Large sprigs fresh thyme
2 Bay leaves

Directions

Recipe by: The New McDougall Cookbook Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables.

Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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