Combine all ingredients in a large soup pot, and bring to a boil. Reduce heat to simmer, cover and let cook for about 1 hours. You may strain the vegetables out and use the clear brot, or put the stock in a blender and puree for a thicker stock, adding a bit more water if necessary. Makes 8 cups. (You can add other veggies, such as parsnips, turnips, leeks, etc., if desired) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip