Light Vegetable Broth

6 1/2 qt Water

2 c White wine or unsweetened ap

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. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994