Rebbetzin's Pareve Chicken Free Broth

• 8 cups water
• 2 tsp. salt
• 1 parsnip (8 - 12 inches)
• 2 lg. carrots
• 1 lg. red onion
• 1 md. sweet onion
• 1 clove garlic
• 2 stalks celery
• 8 oz. mushrooms
• 1/2 tsp. tumeric
• Seasonings to taste

1. * If you are a garlic lover then use more than 1 clove of garlic.
2. The recipe needs at least one clove to balance the flavors - and don't skip the turmeric it is essential!
3. Take out a pot large enough for 14 cups of liquid.
4. This will allow room for boiling, stirring and simmering without making a spill on the stove top - who needs something else to clean at Pesach?
5. Chunk up the parsnips, carrots, and onions.
6. Coarsely chop the garlic, mushrooms and celery.
7. Pour the water into the pan.
8. Turn heat on to medium high flame.
9. Add all vegetables.
10. ~~ You can run everything through the food processor using the shredding blade This goes a lot faster and reduces the simmer time as it increases the surface area of the veggies ~~ When the water becomes warm stir in the tumeric.
11. Bring to boil and boil for 2 - 3 minutes.
12. Reduce heat to simmer (if you are using an electric stove top you can bring everything to a boil and immediately reduce heat to simmer as it will take 2-3 minutes for the temperature to fall to a simmer) After about 15 minutes begin to add your seasonings - pepper, rosemary, ginger - whatever you like but IN SMALL AMOUNTS as you can always add more but cannot take it out.
13. Be sure to get your seasonings set within the first 45 minutes.
14. This will allow the seasonings to blend and incorporate into the soup.
15. Let simmer for a total of 2 - 3 hours.
16. Strain through a professional kitchen sieve or use a collander lined with coffee filters.
17. Use the broth just like you would chicken broth.

water, salt, carrots, red onion, sweet onion, clove garlic, stalks celery, mushrooms, tumeric

Taken from www.foodgeeks.com/recipes/20868 (may not work)