Not-Chicken Soup

Invincible Muffin » Recipes » Soups

Not-Chicken Soup

(Still Life With Menu)

8 cups water
2 teaspoons salt
1 8-inch parsnip, cut into chunks
2 large carrots, peeled or scrubbed and cut into chunks
2 medium onions, cut into chunks
8 - 10 cloves garlic, halved
2 stalks celery, coarsely chopped
2 scallions
a handful of button mushrooms, cleaned and stems trimmed
¹/₂ teaspoon turmeric
black pepper to taste

Combine everything in a large kettle. Bring to a boil, then lower to a simmer and partially cover.

Cook slowly for about 1 ¹/₄ hours. Turn off the heat and let cool to room temperature. Strain out and discard the vegetables.

Heat broth gently before serving.

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