Title: Light Vegetable Broth
Categories: Lowfat Soup
Yield: 1 Servings

6 1/2	qt	Water
2	c	White wine or unsweetened ap
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

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. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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