| 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
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