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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

8 c Water
2 t Salt
1 8" parsnip, cut in chunks
2 Carrots, cut in chunks
8 Cloves garlic, halved
2 Stalks celery, chopped
2 Scallions
1/4 c Mushrooms
1/2 t Turmeric
Black pepper

INSTRUCTIONS

8    
In the meantime, here's an easy recipe from Mollie Katzen's "Still
Life With Menu."  Combine everything in a large kettle. Bring to a
boil, lower to a  simmer, and partially cover. Cook slowly for about 1
1/4 hours. Turn  off heat and let it cool to room temperature. Strain
out and discard  all the vegetables. Heat the broth gently just before
serving. Serves  NOTE : The garlic is essential; the parsnip is
optional. Serve with  matzoh balls.  Posted to EAT-LF Digest by
Annullas <Annullas@aol.com> on Mar 20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 4916.8mg
Potassium: 2013.2mg
Carbohydrates: 76.7g
Fiber: 20.5g
Sugar: 22.8g
Protein: 8.2g


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