Side Pannel
Light Vegetable Broth (Vegan)
Light Vegetable Broth (Vegan)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Soups
Ingredients List
- 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
Directions
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
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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