Mock chicken noodle soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Fresh dill; (1-1/2 bunches) |
| 2 | ounces | Fresh parsley; (1 bunch) |
| 1 | Medium-sized onion; scored | |
| 2 | Medium-sized carrots; halved lengthwise, cut into 2-inch chunks | |
| 2 | Medium-sized parsnips; halved lengthwise, cut into 2-inch chunks | |
| 2 | larges | Stalks celery; halved |
| 1 | Medium-sized turnip; halved and quartered | |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Vegetable broth powder or 3 vegetable bouillon cubes |
| 10 | cups | Water |
| 2 | ounces | Capellini; (small, thin Italian noodles), broken into thirds) |
Directions
Lots of noodles in a clear broth that relies on fresh dill for its aromatic flavor. A good first course soup.
Note: As mentioned into the introductory paragraphs, you can substitute any other noodles that you think are appropriate.
Preparation:
Tie a string around dill and parsley stalks for easy removal later. Combine all ingredients except noodles in a 6-quart pan. Bring to a boil; reduce heat and simmer covered for 1-½ hours. Remove dill and parsley. Simmer 10 minutes uncovered. For best flavor, cover soup and refrigerate several hours or overnight. Remove vegetables. Boil noodles in soup broth for 6 minutes. Slice carrots and parsnips and return to soup if desired.
Yield: 8 to 10 servings
End of recipe: Hope this recipe can be used by vegetarians on this list who need a mock chicken soup recipe.
Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on Apr 10, 1998