Light vegetable broth (vegan)

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.

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D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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