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Not-Chicken Soup

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

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

INSTRUCTIONS

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 1/4 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 EAT-LF Digest by Annullas <Annullas@aol.com> on Mar 20, 1998

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

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