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.
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 17
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