|Fresh parsley sprigs/1 teaspoon dried parsley flakes||2|
|Onion||1 Large, sliced|
|Carrot||1 Large, sliced|
|Celery stalks||3 , sliced|
|Wine vinegar||2 Tablespoon|
1. In a saucepan, melt butter over medium heat.
2. Add all the vegetables into the pan and saute them for 5 minutes.
3. Further, add water and seasonings to taste, cover it with a lid and simmer for about 30 minutes.
4. Strain and use the stock to make soup and serve in soup bowls.