Light vegetable broth (vegan)
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6½ | quart | Water |
2 | cups | White wine or unsweetened apple juic |
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.
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á