Light Vegetable Broth Recipe

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Soups

Broths and Stocks

Light Vegetable Broth

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Ingredients:
6 1/2 quarts Water
2 cups White wine -- or unsweetened apple
6 Celery -- thickly sliced
6 Carrots -- scrubbed and
-- coarsely chopped
2 large Potatoes -- scrubbed and
-- coarsely chopped
3 medium Zucchini -- thickly sliced
2 large Onions -- chopped
1 Leek, white part only -- clean
-- thickly sliced
5 To 6 cloves garlic -- crushed
1/2 pound 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 f
or use in recipes calling for vegetable stock or broth.