Name: Light Vegetable Broth (Vegan)
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
	Vegan	Lowfat, Soups, Mcdougall, Prodigy, Dec.	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”