Light Vegetable Broth

Description
Source: The New McDougall Cookbook

Ingredients

 * 6½ quarts water
 * 2 cup white wine or unsweetened apple juice
 * 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
 * ½ lbs mushrooms, cleaned and left whole
 * 10 peppercorns
 * large sprigs fresh parsley
 * large sprigs fresh thyme
 * 2 bay leaves

Directions

 * 1) Place all of the ingredients in a large soup pot.
 * 2) Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours.
 * 3) Strain the broth and discard the vegetables.
 * 4) Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth.