Light Vegetable Broth

• 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

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.

water, white wine, apple juice, celery, carrots, potatoes, zucchini, onions, only, garlic, mushrooms, peppercorns, parsley, thyme, bay leaves

Taken from www.foodgeeks.com/recipes/9029 (may not work)