Ingredients
- 10 peppercorns
- 6 carrots
- 6 garlic (cloves)
- 2 potatoes
- 2 onions
- 2 bay leaves
- 1 leek
- 6 1/2 qt water
- 2 c wine (white)
- 1/2 lb mushrooms
- 6 slices celery
- 3 slices zucchini
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�
