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
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|Serving Size: 1 Serving (2096g)|
|Recipe Makes: 1|
|Calories from Fat: 19 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 324.6mg||11 %|
|Potassium 2014.4mg||53 %|
|Total Carbohydrate 82.6g||24 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 61.9g|
|Protein 10.8g||15 %|
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Calories per serving: 354
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