6 1/2 qt Water 2 c White wine - or unsweetened apple juic 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 & left wh 10 Peppercorns Large sprigs fresh parsley Large sprigs fresh thyme 2 Bay leaves Recipe by: The New McDougall 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. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?