Not-chicken soup

Yield: 1 Servings

Measure Ingredient
8 cups Water
2 teaspoons Salt
1 \N 8\" parsnip; cut in chunks
2 larges Carrots; cut in chunks
8 \N Cloves garlic; halved
2 \N Stalks celery; chopped
2 \N Scallions
¼ cup Mushrooms
½ teaspoon Turmeric
\N \N Black pepper

In the meantime, here's an easy recipe from Mollie Katzen's "Still Life With Menu."

1. Combine everything in a large kettle.

2. Bring to a boil, lower to a simmer, and partially cover.

3. Cook slowly for about 1¼ hours. Turn off heat and let it cool to room temperature.

4. Strain out and discard all the vegetables.

5. Heat the broth gently just before serving. Serves 8.

NOTE : The garlic is essential; the parsnip is optional. Serve with matzoh balls.

Posted to EAT-LF Digest by Annullas <Annullas@...> on Mar 20, 1998

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