Not-Chicken Soup

  • Prep Time: 10 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 6
  • About This Recipe

    “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.”

    Ingredients

  • 8cupswater
  • 2teaspoonssalt
  • 1 (8inch)parsnips, cut in chunks
  • 2largecarrots, cut in chunks
  • 2mediumonions, cut in chunks
  • 8 -10clovesgarlic, halved
  • 2stalkscelery, coarsely chopped
  • 1cupmushroom
  • 1/2 teaspoonturmeric
  • black pepper
  • Directions

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

  • “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.”

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

  • “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.”

  • “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 helpfulWhat 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!”

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