Recipe - Mock Chicken Noodle Soup

5 ounce Fresh dill; (1One half bunches)
2 ounce Fresh parsley; (1 bunch)
1 Mediumsized onion; scored
2 Mediumsized carrots; halved
lengthwise, cut into 2inch
chunks
2 Mediumsized parsnips;
halved lengthwise, cut into
2inch chunks
2 lg Stalks celery; halved
1 Mediumsized turnip; halved
and quartered
2 teaspoon Salt
1 tablespoon Vegetable broth powder or 3
vegetable bouillon cubes
10 cup Water
2 ounce Capellini; (small, thin
Italian noodles), broken
into thirds)

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 6quart pan. Bring to a boil; reduce
heat and simmer covered for 1One half 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 JEWISHFOOD digest by Sandy English yehudit@earthlink.net on
Apr 10, 1998