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3 carrots, peeled, finely chopped
1 large leek, finely chopped
2 stalks celery with leaves, finely chipped
2 parsnips, peeled, finely chopped
1/2 cup loosely packed parsley leaves
1/4 cup loosely packed watercress leaves
6 mushrooms, chopped
2 quarts water
1/2 t sea salt
In slow cooker, combine all ingredients. Cover and cook no LOW 10 to 12 hours or until vegetables are very tender. Strain broth through a fine strainer; discard vegetables. Makes about 7 cups.
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