Vegetable Stock - cooking recipe

Ingredients

3 carrots, chopped
3 leeks, sliced
3 celery sticks, chopped
1 yellow rutabaga, chopped
1 tomato
button mushrooms, chopped
6 parsley stalks
1/2 tsp. black peppercorn
1 bay leaf
2 1/4 qt. cold water

Preparation

This stock is fat-free and light in flavor.
Use as a base for your soups and homemade risotto.