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Light vegetable broth
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| Artist: |
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| Categories: |
Light, Low-calorie, Soups & Stews |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 6 1/2
| quart | Water | | 2
| cup | White wine or unsweetened ap | | 6
| | Celery, thickly sliced | | 6
| | Carrots, scrubbed and | | | Coarsely chopped | | 2
| large | Potatoes, scrubbed and | | | Coarsely chopped | | 3
| med | Zucchini, thickly sliced | | 2
| large | Onions, chopped | | 1
| | Leek, white part only, clean | | | Thickly sliced | | 5
| | To 6 cloves garlic, crushed | | 1/2
| lbs | Mushrooms, cleaned & left wh | | 10
| | Peppercorns | | | Large sprigs fresh parsley | | | Large sprigs fresh thyme | | 2
| | Bay leaves |
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Procedures:
| 1 | Recipe by: the new mcdougall 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. | | 4 | Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth |
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