Light Vegetable Broth

Description

Source: The New McDougall Cookbook

Ingredients

• 6½ quarts water
• 2 cup white wine or unsweetened apple juice
• 6 celery, thickly sliced
• 6 carrots, scrubbed and coarsely chopped
• 2 large potatoes, scrubbed and coarsely chopped
• 3 med zucchini, thickly sliced
• 2 large onions, chopped
• 1 leek, white part only, clean thickly sliced
• 5 to 6 cloves garlic, crushed
• ½ lbs mushrooms, cleaned and left whole
• 10 peppercorns
• large sprigs fresh parsley
• large sprigs fresh thyme
• 2 bay leaves

Directions

1. Place all of the ingredients in a large soup pot.
2. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours.
3. Strain the broth and discard the vegetables.
4. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth.