*  Exported from  MasterCook  *
 
                       LIGHT VEGETABLE BROTH (VEGAN)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Low-fat                          Soups
                 Mcdougall                        Prodigy
                 Dec.
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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
  
 
 
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