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3-4 tbsp. olive oil
Sauté the onions in the oil until soft and translucent, add thinly sliced celery and mushrooms and carrots, sauté five minutes.
Add dill, stir to coat with oil one minute, then add water to top of pot (I added about 10 cups water). You have to do this early Friday and let it cook all day.
After a few hours, test the soup, add 1-3 tsp. turmeric (gives a "chicken" colour), salt and pepper.
Poster's Notes:
For the kneidlach, I just added 3/4 cup minced fresh parsley to my usual (1 cup of meal) kneidlach recipe. The one I used was for fluffy kneidlach, and I would actually recommend a recipe that makes stiffer ones, as the herb makes them hold together less well. I cook mine right in the soup, as an all veg soup like this can stand a little bit of added flavour and thickness. They were yummy and looked very nice. Everyone was impressed by this simple idea.
Posted by Kirsten Cowan
Nutritional Info Per Serving: N/A
4 medium-large onions
5-6 large ribs celery
10-12 cremini mushrooms
3 medium carrots
fresh dill
turmeric
salt and pepper
Making this soup you discover that it is not the chicken after all that gives chicken soup its distinctive smell and flavour!