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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?

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