Recipe - Not-Chicken Soup

8 cup Water
2 teaspoon Salt
1 8" parsnip; cut in chunks
2 lg Carrots; cut in chunks
8 Cloves garlic; halved
2 Stalks celery; chopped
2 Scallions
One fourth cup Mushrooms
One half teaspoon Turmeric
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 1 One fourth 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 EATLF Digest by Annullas Annullas@aol.com on Mar 20, 1998