Name: Mock Chicken Noodle Soup
Ingredients: 5 oz Fresh dill; (1-1/2 bunches); 2 oz Fresh parsley; (1 bunch); 1 Medium-sized onion; scored; 2 Medium-sized carrots; halved lengthwise, cut into 2-inch chunks; 2 Medium-sized parsnips; halved lengthwise, cut into 2-inch chunks; 2 lg Stalks celery; halved; 1 Medium-sized turnip; halved and quartered; 2 ts Salt; 1 tb Vegetable broth powder or 3 vegetable bouillon cubes; 10 c Water; 2 oz Capellini; (small, thin Italian noodles), broken into thirds)

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian		1	Servings

INGREDIENTS

5	oz	Fresh dill; (1-1/2 bunches)
2	oz	Fresh parsley; (1 bunch)
1		Medium-sized onion; scored
2		Medium-sized carrots; halved lengthwise, cut into 2-inch chunks
2		Medium-sized parsnips; halved lengthwise, cut into 2-inch chunks
2	lg	Stalks celery; halved
1		Medium-sized turnip; halved and quartered
2	ts	Salt
1	tb	Vegetable broth powder or 3 vegetable bouillon cubes
10	c	Water
2	oz	Capellini; (small, thin Italian noodles), broken into thirds)

INSTRUCTIONS

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 6-quart pan. Bring to a boil; reduce
heat and simmer covered for 1-1/2 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 JEWISH-FOOD digest by Sandy English <yehudit@earthlink.net> on
Apr 10, 1998

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