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vegetarian-chicken-soup recipe

Date: Sat, 27 Mar 1999 13:28:28 -0500
From: pransesq@juno.com



   * 7 carrots
   * salt & pepper
   * pinch safflower "saffron" (optional)
   * large onion with one clove inserted
   * 2 large parsnips
   * 7 cloves garlic
   * 1 potato, quartered
   * 5 stalks celery
   * 1 bottle semi-sweet wine
   * 1/2 bunch parsley
   * 1 bunch fresh dill

Fill a big soup pot with water. Add the onion, carrots, parsnip, salt and
pepper, garlic. Bring to boil and then simmer for 1/2 hour. Add potato,
celery and wine and simmer 1/2 hour. Add parsley and dill and simmer 15
minutes. Add more salt and pepper to taste.

The fresh dill is vital; it makes the soup practically indistinguishable
from the non-vegetarian kind, especially when served with knoedlach.

kwvegan vegan