Vegetable Stock

• 2 quarts (1.90 L) water
• 1 carrot, peeled and cut into large pieces
• 1 celery rib, cut into large pieces
• 1 small onion, roughly chopped
• 4 stalks parsley, washed

1. TO MAKE THE VEGETABLE STOCK:
2. In a medium (8- to 12-quart 6- to l4-L) stockpot, bring the water, carrot, celery, onion, and parsley to a boil.
3. Reduce the heat to low, cover the stockpot, and cook for 30 to 40 minutes.
4. Strain the stock into another bowl or container and discard the vegetables.

water, carrot, celery, onion, stalks parsley

Taken from www.cookstr.com/recipes/vegetable-stock-13 (may not work)