Light Vegetable Broth (Vegan)

[Guest guest]

Light Vegetable Broth (Vegan)

 

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.

 

Kerry

Argue not with dragons, for thou art crunchy and go well with brie