Light vegetable broth

Yield: 1 Servings

Ingredients:

6 1/2 qt Water
2 c White wine or unsweetened ap
6 Celery; thickly sliced
6 Carrots; scrubbed and ; coarsely chopped
2 lg Potatoes; scrubbed and ; coarsely chopped
3 md Zucchini; thickly sliced
2 lg Onions; chopped
1 Leek white part only; clean ; thickly sliced
5 To 6 cloves garlic; crushed
1/2 lb Mushrooms; cleaned & left wh
10 Peppercorns Large sprigs fresh parsley Large sprigs fresh thyme
2 Bay leaves

Instructions:

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