Light Vegetable Broth Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 1/2 quart: Water,
2 cup: White wine or unsweetened ap,
6: Celery, thickly sliced
6: Carrots, scrubbed and
, coarsely chopped
2 large: Potatoes, scrubbed and
, coarsely chopped
3 medium: Zucchini, thickly sliced
2 large: Onions, chopped
1: Leek, white part only, clean
, thickly sliced
5: To 6 cloves garlic, crushed
1/2 lbs: 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. From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994
Source from luhu.jp
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. From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994
Source from luhu.jp