Light Vegetable Broth
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Description: Low-fat recipe combines white wine, celery, carrots, onion, and zucchini. From Recipe Source.
RecipeSource: Light vegetable broth RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.01 Title: Light vegetable broth Categories: Low-Fat, Soups, Mcdougall Yield: 1 servings 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 MMMMM
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