Ingredients
- 10 peppercorns
- 6 carrots scrubbed
- 6 garlic (cloves crushed)
- 2 potatoes scrubbed
- 2 onions (chopped)
- 2 bay leaves
- 1 leek
- 6,200 ml water
- 475 ml wine (white)
- 80 gr mushrooms (cleaned)
- 6 slices celery thickly (sliced)
- 3 slices zucchini thickly (sliced)
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�
