Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 \N | Celery Stalks |
| 6 \N | Carrots |
| 3 \N | Unpeeled baking potatoes |
| 3 \N | Medium zucchini |
| 1 \N | Lg Leek, halved lengthwise |
| 2 \N | Lg Onions, unpeeled |
| 1 \N | Whole head garlic, crushed |
| ½ pounds | Mushrooms |
| 10 \N | Black peppercorns |
| 8 \N | Fresh thyme sprigs |
| 3 \N | Bay leaves |
| 1½ cup | Dry white wine |
INGREDIENTS
Directions: About 2-½ hours before using: 1. Cut up celery, carrots, potatoes, zucchini, leek, and onions. 2. In 12-quart stockpot, combine all ingredients, add water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour. Remove cover, simmer 45 minutes. 3. Pour vegetable mixture through strainer, pressing vegetables to remove as much stock as possible. Discard vegetables. Makes about 9 Cups. From Files of Alice in Houston 5/14/93