Light Vegetable Broth

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 med 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