Light Vegetable Broth

Name: Light Vegetable Broth
Ingredients: 1-5/8 gal. water; 2 cups white wine; 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

15 ingredients

3 steps

Ingredients

1-5/8 gal. water
2 cups white wine
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

Directions

1

Cookbook 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.