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Vegetable Soup Without Meat

I sweet potato, I turnip, I parsnip, I white potato, I onion, I root of celery, I tablespoonful of butter, 2 tablespoonfuls of rice,. 2 quarts of cold water, I bay-leaf, I teaspoonful of salt, I sprig of parsley.

Cut the vegetables into dice. Put the butter into a frying-pan; and when hot put in all the vegetables but the white potato and fry until a light brown. Then turn the whole, butter and all, into a soup kettle, add the water, rice, bay-leaf, salt, parsley and celery. Let them boil slowly one and a quarter hours. Then add the white potato; boil fifteen minutes longer, season to taste and serve.