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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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.
Similar Recipes
soups, vegetable stock