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.