| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Low-fat, Soups, Mcdougall |
1 |
Servings |
INGREDIENTS
| 5 |
qt |
Water |
| 2 |
lg |
Onions; peeled & quartered |
| 4 |
|
Cl Garlic; peeled |
| 4 |
|
Celery; thickly sliced |
| 4 |
lg |
Carrots, scrubbed; thickly s |
| 2 |
lg |
Potatoes, scrubbed; coarsely |
| 2 |
|
Leeks, white parts only, was |
|
|
Several large sprigs fresh p |
| 2 |
|
Bay leaves |
| 10 |
|
Whole peppercorns |
| 4 |
tb |
Soy sauce |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 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.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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