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