Vegan Light Vegetable Broth

By pattie_d

Ingredients

• 6 1/2 Quarts of Water
• 2 Cup White wine or unsweetened apple juice
• 6 Celery thickly sliced
• 6 Carrots scrubbed and coarsely chopped
• 2 large Potatoes scrubbed and coarsely chopped
• 3 Zucchini medium size thickly sliced
• 2 large Onions chopped
• 1 Leek, white part only clean and thickly sliced
• 5 To 6 cloves garlic, crushed
• 1/2 lb Mushrooms cleaned, with stems on
• 10 Peppercorns
• Large sprigs fresh parsley
• Large sprigs fresh thyme
• 2 Bay leaves

Details

Adapted from cooksmart.standard-message.com

Preparation

Step 1

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.

Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth.