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Nutrition Facts
Serving Size 1 (407g) Recipe makes 6 servings The following items or measurements are not included below: 8 inches parsnips
Calories 36
Calories from Fat 1		(4%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 811mg		33%
Potassium 222mg		6%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 1.6g	6%
	Sugars 3.1g
Protein 1.3g		2%
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A Very Mirj Passover

Mirj

Not-Chicken Soup

Recipe #21559 | 2¼ hours | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Mirj
Mar 5, 2002

This veggie chicken soup is based on a Mollie Katzen recipe. Instead of discarding the vegetable I sometimes mash them, add some eggs, oil and matzo meal and make them into a kugel.

SERVES 6 (change servings and units)

Ingredients

8 cups water
2 teaspoons salt
1 (8 inch) parsnips, cut in chunks
2 large carrots, cut in chunks
2 medium onions, cut in chunks
8-10 cloves garlic, halved
2 stalks celery, coarsely chopped
1 cup mushroom
1/2 teaspoon turmeric
black pepper

Directions

1
Combine everything in a large pot.
2
Bring to a boil, lower heat, and partially cover.
3
Cook slowly for 1-2 hours.
4
Turn off heat and let soup cool to room temperature.
5
Strain out and discard all the vegetables.
6
Heat gently just before serving.
7
We cook matzoh balls separately and add them to the soup as we serve it.
8
Matzoh balls cooked or reheated in the soup will turn a beautiful golden color thanks to the turmeric.

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Featured Reviews for This Recipe

From: Kymmarie

On May 11, 2005

This looks like it would be good as a veggie broth for risotto or anything that needs a broth when you are serving vegans!!

1 person found this review helpful

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From: rangapeach

On Nov 19, 2003

This is a really good veggie broth that can be made in a crockpot and used for a variety of clear broth style soups. After the simmering vegetables are removed I added diced carrots, cauliflowerettes, and a quarter cup of French lentils, simmering until the lentils were just tender. Garnish with finely minced parsley and chives. Very nice! Thanks, Mirj.

2 people found this review helpful

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From: Chef Dudo

On Jan 12, 2005

Great. Have used it many times. So good to have a "chicken" soup when serving a dairy meal. Also very nice with matzoh balls as suggested. — posted Sep 30, 2004,1 member found this helpful What on earth was I thinking about when giving this recipe "only" 4*? Have made it twice the past weeks and it is just so versatile. Once I did not discard the vegetables, instead I mixed the lot with a blender, the result was a wonderful "filled" soup. The other time I discarded the vegetables and instead added fresh carrots, leeks (both julienne sliced), peas, cauliflower and vermicelli. Reheated the soup just 5 minutes in order to keep the veggies crisp. I am sure there are many more uses for this and I'll keep on trying!

4 people found this review helpful

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From: Bergy

On May 11, 2005

Lovely clear veggie soup. I left the veggies in and did not puree just served as is - very enjoyable. I would love to try it with the matzoh balls. The garlic flavor is just right. I used 4 cups vegetable broth and 4 cups water and cooked for 1 hour. Thanks Mirj for a soup that is now in my favorites.

3 people found this review helpful

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