Free Recipe Vegetarian Chicken Broth
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetarian Chicken Broth Recipe
12 c Water
1 tb Salt
3 lg Carrots; peeled or scrubbed
-well, cut in chunks
2 md Onions; cut in chinks
12 Good sized garlic cloves; at
-least, halved but not
-peeled
2 Scallions or 1 leek; thinly
-sliced
3/4 ts Tumeric
Lots of freshly ground black
-pepper
Handful of chopped parsley
Vegetarian Chicken Broth Preparation
I made this for our seder to serve with matzoh balls and no one even missed the chicken! This is based on Mollie Katzen”s Not-Chicken Soup (from her Still Life with Menu ) with a few changes. She suggests adding a peeled parsnip (which I didn”t 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. Posted to JEWISH-FOOD digest by Melisa Crosby & Will Underwood <melcro@vr-net.com> on Apr 12, 1998
Cooking Temperature:
Recipe Serves: 1
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