Title: White Vegetable Stock
Categories: Sauces
Yield: 1 Servings

--------------------------------INGREDIENTS--------------------------------
8 Celery Stalks
6 Carrots
3 Unpeeled baking potatoes
3 Medium zucchini
1 Lg Leek, halved lengthwise
2 Lg Onions, unpeeled
1 Whole head garlic, crushed
1/2 lb Mushrooms
10 Black peppercorns
8 Fresh thyme sprigs
3 Bay leaves
1 1/2 c Dry white wine

Directions: About 2-1/2 hours before using: 1. Cut up celery, carrots,
potatoes, zucchini, leek, and onions. 2. In 12-quart stockpot, combine all
ingredients, add water to cover. Over high heat, heat to boiling. Reduce
heat to low; cover and simmer 1 hour. Remove cover, simmer 45 minutes. 3.
Pour vegetable mixture through strainer, pressing vegetables to remove as
much stock as possible. Discard vegetables. Makes about 9 Cups. From Files
of Alice in Houston 5/14/93