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

Directions

In a 4-quart Dutch oven combine the vegetable stock, water, leeks, rutabaga, turnip, carrots, parsnip, sherry, and rosemary.

Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until rutabaga and turnip are tender. Remove rosemary sprig.