Not-chicken soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Water |
| 2 | teaspoons | Salt |
| 1 | 8\" parsnip; cut in chunks | |
| 2 | larges | Carrots; cut in chunks |
| 8 | Cloves garlic; halved | |
| 2 | Stalks celery; chopped | |
| 2 | Scallions | |
| ¼ | cup | Mushrooms |
| ½ | teaspoon | Turmeric |
| Black pepper | ||
Directions
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