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