MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: White Vegetable Stock
  Categories: Sauces
       Yield: 1 servings
       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