Passed down from my Grandmother; I love it year round, but especially on chilly days. So easy to make; healthy and filling.
Place the meat, whole onion and salt & pepper in a large soup pot; fill with water and bring to a boil. Skim fat off top. Reduce heat to medium, cover pot and cook for 1 hour.
Break up dried mushrooms into small pieces and soak in hot water for 10 to 15 minutes; add to soup. Add Manischewitz vegetable soup mix, including seasoning packet, carrots, celery, parsnips and potatoes. Cook soup over medium flame for 1 to 2 hours.
Break meat apart and remove bones. Break onion apart. Add salt & pepper to taste. Serve in bowls garnished with fresh dill.
This soup is even better the next day. Freezes well but I wouldn't reccomend freezing the cooked carrots, parsnips or celery. If you intend on freezing- only add the amount of vegetables you would eat that day, and cook the vegetables fresh upon thawing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 17 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 109.8mg | 4 % | |
Potassium 104.7mg | 3 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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