Instructions: I made this for our seder to serve with matzoh balls and no one even missed the chicken! This is based on Mollie Katzens "Not-Chicken Soup" (from her

"Still Life with Menu" ) with a few changes. She suggests adding a peeled parsnip (which I didnt 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.