6 1/2 qt Water
2 c White wine
– or unsweetened apple juic 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
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. 1.80?