---------- 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