Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 1/2 qt Water 2 lg Onions; chopped
2 c White wine 1 Leek, white part only; clean
- or unsweetened apple juic ; thickly sliced
6 Celery; thickly sliced 5 To 6 cloves garlic; crushed
6 Carrots; scrubbed and 1/2 lb Mushrooms; cleaned left wh
; coarsely chopped 10 Peppercorns
2 lg Potatoes; scrubbed and Large sprigs fresh parsley
; coarsely chopped Large sprigs fresh thyme
3 md Zucchini; thickly sliced 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.
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith.

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