RCI-SP.001.0566.001

Light Vegetable Broth

Name: Light Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6½ quarts water; 2 cup white wine or unsweetened apple juice; 6 unit celery (thickly sliced); 6 unit carrots (scrubbed and coarsely chopped); 2 large potatoes (scrubbed and coarsely chopped); 3 unit med zucchini (thickly sliced); 2 large onions (chopped); 1 unit leek (white part only, clean thickly sliced); 5 to 6 cloves garlic (crushed); ½ lbs mushrooms (cleaned and left whole); 10 unit peppercorns; 1 large sprigs fresh parsley; 1 large sprigs fresh thyme; 2 unit bay leaves

Source: The New McDougall Cookbook

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

water
6½ quarts
white wine or unsweetened apple juice
2 cup
celery
thickly sliced
6 unit
carrots
scrubbed and coarsely chopped
6 unit
potatoes
scrubbed and coarsely chopped
2 large
med zucchini
thickly sliced
3 unit
onions
chopped
2 large
leek
white part only, clean thickly sliced
1 unit
garlic
crushed
5 to 6 cloves
mushrooms
cleaned and left whole
½ lbs
peppercorns
10 unit
sprigs fresh parsley
1 large
sprigs fresh thyme
1 large
bay leaves
2 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Light Vegetable Broth

Ingredients

Method

What Makes This Variant Distinct