Vegetable Soup

Stock for 6 plates
 Carrot 1
 Celery 6 stalks
 Dry Onions 2, medium
 Parsley 1 bunch
 Salt and pepper to taste

Slice very finely the carrot, the celery, the onions and the parsley into the broth, and simmer until the vegetables are well done.

Seasoning to taste, serve. (I suggest "Savory Soup Powder")..

Some prefer frying the vegetables in butter, before boiling them in the broth.