Recipe - Vegetables Chicken And Cellophane Noondles

12 cup Water
1 tablespoon Salt
3 lg Carrots; peeled or scrubbed
well, cut in chunks
2 md Onions; cut in chinks
12 Good sized garlic cloves; at
least, halved but not
peeled
2 Scallions or 1 leek; thinly
cut or sliced up
Three fourths teaspoon Tumeric
Lots of freshly ground black
pepper
Handful of chopped parsley

I made this for our seder to serve with matzoh balls and no one even missed
the chicken! This is based on Mollie Katzen's "NotChicken Soup" (from her
"Still Life with Menu" ) with a few changes. She suggests adding a peeled
parsnip (which I didn't have) and a handful of mushrooms (which I loathe).
This is how I did it and it came out fantastic!

1. Combine everything in a large soup pot and bring to a boil. Lower heat
to simmer, partially cover.

2. Cook slowly for about 1 One half hours. Turn off the heat and let cool to
room temperature. Strain the vegetables through a sieve. Leave as is if you
want a clear broth or press the vegetables through the seive for a cloudy
but more robustly flavored broth.

3. Serve with matzoh balls, refrigerate, or freeze.

Posted to JEWISHFOOD digest by Melisa Crosby & Will Underwood
melcro@vrnet.com on Apr 12, 1998