Title: Vegetarian "Chicken" Soup
Categories: None
Yield: 1 servings

7 Carrots
Salt & pepper
1 pn Safflower "saffron";
-(optional)
lg Onion with one clove
-inserted
2 lg Parsnips
7 Cloves garlic
1 Potato; quartered
5 Stalks celery
1 Bottle semi-sweet wine
1/2 bn Parsley
1 bn Fresh dill

(Adapted from the Passover Gourmet Cookbook)

Fill a big soup pot with water. Add the onion, carrots, parsnip, salt and
pepper, garlic. Bring to boil and then simmer for 1/2 hour. Add potato,
celery and wine and simmer 1/2 hour. Add parsley and dill and simmer 15
minutes. Add more salt and pepper to taste.

The fresh dill is vital; it makes the soup practically indistinguishable
from the non-vegetarian kind, especially when served with knoedlach.

Posted to fatfree digest by pransesq@juno.com on Mar 27, 1999, converted by
MM_Buster v2.0l.