I made this for our seder to serve with matzoh balls and no one even missed the chicken! This is based on Mollie Katzens "Not-Chicken Soup" (from her "Still Life with Menu" ) with a few changes. She suggests adding a peeled parsnip (which I didnt 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 1/2 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 JEWISH-FOOD digest by Melisa Crosby & Will Underwood on Apr 12, 1998