Stock, Vegetarian I

Ingredients

• 2 large Russet potatoes
• 1 rib celery
• 4 medium carrots, sliced
• 2 parsnips, sliced
• 3 onions, quartered
• 3/4 cup chopped fresh parsley
• 1 bay leaf
• 16 black peppercorns
• 1 teaspoon salt
• 10 cups water