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 ==
# 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.
Category:Low-calorie Recipes
 
Category:Leek Recipes
Category:Mushroom Recipes
Category:Potato Recipes
Category:Thyme Recipes
Category:White wine Recipes
Category:Apple juice Recipes
Category:Celery Recipes
Category:Carrot Recipes
Category:Zucchini Recipes
Category:Onion Recipes
Category:Garlic Recipes