| 1 | Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. |
| 2 | Melt butter in 8-quart pan over medium heat. |
| 3 | Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). |
| 4 | Add water, salt, parsley, bay leaf, and thyme leaves. |
| 5 | Cover and bring to a boil. |
| 6 | Reduce heat and simmer for 1-?hours. |
| 7 | Strain and discard vegetables. |
| 8 | Makes 2-?quarts stock. |
| 9 | You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. |
| 10 | You can freeze extra stock for future use. |
