Light Vegetable Broth (vegan)

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

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