RFCJ RECIPE ARCHIVE
Posted by : Sharon Stein "Chicken" Soup #1 - pareve
There are no set amounts here. It depends on how many you are serving. Boiling water to cover a pot full of the following veggies: Onions Carrots Celery, stalks and leaves Parsnips Turnips Kohlrabi Parsley Cilantro (this is what I found makes the difference; use a whole bunch) A few teaspoons pareve chicken stock powder Salt and pepper to taste Simmer for 3 - 4 hours (you may need to top up a bit), strain, adjust seasoning, and enjoy. A word of advice from my mother about the matzo balls - don't boil them in the soup (she says it steals some of the flavor and who am I to argue). We boil them in stock made with the pareve soup powder, and add them to the soup when they are done.
