Instructions: 1. Combine everything in a large kettle.

2. Bring to a boil, lower to a simmer, and partially cover.

3. Cook slowly for about 1 1/4 hours. Turn off heat and let it cool to room temperature.

4. Strain out and discard all the vegetables.

5. Heat the broth gently just before serving.

Serves 8.

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The garlic is essential; the parsnip is optional. Serve with matzoh balls.

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