Title: Vegetarian "Chicken" Broth
Categories: None
Yield: 1 Servings

12 c Water
1 tb Salt
3 lg Carrots; peeled or scrubbed
-well, cut in chunks
2 md Onions; cut in chinks
12 Good sized garlic cloves; at
-least, halved but not
-peeled
2 Scallions or 1 leek; thinly
-sliced
3/4 ts Tumeric
Lots of freshly ground black
-pepper
Handful of chopped parsley

I made this for our seder to serve with matzoh balls and no one even missed
the chicken! This is based on Mollie Katzen's "Not-Chicken Soup" (from her
"Still Life with Menu" ) with a few changes. She suggests adding a peeled
parsnip (which I didn't 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
on Apr 12, 1998