Ingredients
| 1-5/8 gal. | water | | 2 cups | white wine or | | apple juice | | 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 and left whole | | 10 | peppercorns | | 2 | lg. sprigs fresh parsley | | 2 | lg. sprigs fresh thyme | | 2 | bay leaves |
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Instructions
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.
Author's Comments
Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth.
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soups, vegetable stock