Vegetarian "Chicken" Broth

Ready in 1 hour

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Ingredients

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1 tb Salt
3/4 ts Tumeric
lots black pepper; freshly ground
12 cloves garlic; good size
handful parsley; chopped
12 c Water
3 lg Carrots; peeled or scrubbed
2 md Onions; cut in chinks
2 Scallions; or 1 leek

Original recipe makes 1

Servings  

Preparation

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

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Calories Per Serving: 354 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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