• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Light Vegetable Broth (Vegan)

  • Recipe Submitted by on

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


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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