Elizabeth BauchnerIngredients: 8 cups vegetable stock* (or water) Matzoh Balls* 1 medium onion, chopped 3 stalks celery, chopped 3 large carrots, chopped 3 large potatoes, cubed Several...
Elizabeth Bauchner

Ingredients:
8 cups vegetable stock* (or water)
Matzoh Balls*
1 medium onion, chopped
3 stalks celery, chopped
3 large carrots, chopped
3 large potatoes, cubed
Several white mushrooms, sliced
Salt and pepper to taste

Directions:
Saut´┐Ż the 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.

For the Matzoh balls, purchase a Matzoh Ball mix at the store and follow directions on box. Add to soup before serving.

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.PregnancyAndBaby.com

Tags: passover seder


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