4660 Several white mushrooms, sliced
4767
8 cups vegetable stock* (or water)
4447 3 large potatoes, cubed
5408 3 stalks celery, chopped
9868 Matzoh Balls*
1176 Salt AND pepper TO taste
Directions:2565 1 medium onion, chopped
8399
Saut?he onion AND celery IN a little olive oil IN soup pot. When THE onion
is translucent AND soft, add THE carrots, salt AND pepper. Add THE vegetable
stock or water (or a combination), AND stir well. Add THE potatoes AND cook
until tender, about 20 minutes. Add THE mushrooms 5 minutes before
serving. You can also flavor THE soup with fresh parsley.
896
Ingredients:749
For THE Matzoh balls, purchase a Matzoh Ball mix at THE store AND follow
directions on box. Add TO soup before serving.
3846 3 large carrots, chopped
4554
To make vegetable stock: simmer vegetable scraps (such as onion peels,
carrot tops, mushroom stems, celery tops) IN water FOR 20 TO 30 minutes.
Season
with salt AND pepper. Strain into bowl. Can BE used immediately or frozen
for later use. Serves eight TO 10.
