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Ingredients

• 3-1/2 cups  vegetable stock or two 14.5-ounce cans vegetable broth
• 2-1/2 cups  water
• 2 medium  leeks, halved lengthwise and cut into 1- to 2-inch pieces
• 1 medium  rutabaga, peeled and cut into 1-inch pieces
• 1 medium  turnip, peeled and cut into 1-inch pieces
• 6 baby  carrots, peeled, or 2 small carrots, peeled and cut up
• 1 small  parsnip, peeled and cut up
• 1/2 cup  dry sherry, vegetable stock, or canned vegetable broth
• 1 4-inch  sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Description

Serve This Meatless Soup With A Country-style Bread And A Selection Of Artisan Cheeses.

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