| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Dec., Lowfat, Mcdougall, Prodigy, Soups |
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 |
|
Potatoes, scrubbed and |
|
|
coarsely chopped |
| 3 |
|
Zucchini, thickly sliced |
| 2 |
|
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
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