Not-Chicken Soup

Name: Not-Chicken Soup
Ingredients: 8 cups water; 2 teaspoons salt; 1 (8 inch) parsnips, cut in chunks; 2 large carrots, cut in chunks; 2 medium onions, cut in chunks; 8 -10 cloves garlic, halved; 2 stalks celery, coarsely chopped; 1 cup mushroom; 1/2 teaspoon turmeric; black pepper

10 ingredients

8 steps

Ingredients

8 cups water
2 teaspoons salt
1 (8 inch) parsnips, cut in chunks
2 large carrots, cut in chunks
2 medium onions, cut in chunks
8 -10 cloves garlic, halved
2 stalks celery, coarsely chopped
1 cup mushroom
1/2 teaspoon turmeric
black pepper

Directions

1

Combine everything in a large pot.
2

Bring to a boil, lower heat, and partially cover.
3

Cook slowly for 1-2 hours.
4

Turn off heat and let soup cool to room temperature.
5

Strain out and discard all the vegetables.
6

Heat gently just before serving.
7

We cook matzoh balls separately and add them to the soup as we serve it.
8

Matzoh balls cooked or reheated in the soup will turn a beautiful golden color thanks to the turmeric.