Recipe - Light Vegetable Broth (Vegan)

6 One half qt Water
2 cup White wine
or unsweetened apple juic
6 Celery; thickly cut or sliced up
6 Carrots; scrubbed and
; coarsely chopped
2 lg Potatoes; scrubbed and
; coarsely chopped
3 md Zucchini; thickly cut or sliced up
2 lg Onions; chopped
1 Leek, white part only; clean
; thickly cut or sliced up
5 To 6 cloves garlic; crushed
One half pound 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 2cup containers for use in recipes calling for vegetable
stock or broth.
:

D/L from Prodigy 121494. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip