Ready in 2 hours
Makes about 10 cups. Serve with vegetarian or vegan matzah balls. Creating vegan matzah balls for Passover poses a culinary challenge. The traditional ingredient that binds the mixture together is eggs. Vegans usually rely on egg replacer, but it is not kosher for Passover. Another alternative is to bind the mixture with tofu, but it does not hold up well to boiling (in which case the matzah balls can be baked). Sephardim accept the use of legumes such as soybeans on Passover, but many Ashkenazim do not. Some Ashkenazic Rabbis accept the use of legumes for Passover when they are altered from their original form, as in tofu. (From "Ask Aunt Nettie", Vegetarians in Paradise, www.vegparadise.com)
1. Put shiitake mushrooms into a medium bowl and pour boiling water over them. Soak mushrooms 45 minutes.
2. Meanwhile, put parsnip, carrots, onions, celery, olive oil, and 1/4 C. water into a large stockpot. Saute over high heat, stirring frequently, for about 7 to 10 minutes.
3. Add 10 cups of water, ginger, garlic, green onions, potato, salt, and herbs.
4. Snip off and discard stems from shiitake mushrooms, and slice mushrooms thinly. Add to stockpot along with strained soak water.
5. Cover pot and bring mixture to a boil. Turn heat down to medium, and simmer about 45 to 50 minutes. Strain vegetables, pressing on them to extract all the liquid.
6. Season to taste with salt, pepper, and onion powder if desired.