Light Vegetable Broth

Ingredients

6 1/2 qt water
2 c wine
6 slices celery thickly
6 carrots scrubbed
2 potatoes scrubbed
3 slices zucchini thickly
2 onions
1 leek
6 garlic
1/2 lb mushrooms
10 peppercorns
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 1to 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. 1.80�