4 Reviews

This is a really good veggie broth that can be made in a crockpot and used for a variety of clear broth style soups. After the simmering vegetables are removed I added diced carrots, cauliflowerettes, and a quarter cup of French lentils, simmering until the lentils were just tender. Garnish with finely minced parsley and chives. Very nice! Thanks, Mirj.

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rangapeach November 19, 2003

This looks like it would be good as a veggie broth for risotto or anything that needs a broth when you are serving vegans!!

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Kymmarie May 11, 2005

Lovely clear veggie soup. I left the veggies in and did not puree just served as is - very enjoyable. I would love to try it with the matzoh balls. The garlic flavor is just right. I used 4 cups vegetable broth and 4 cups water and cooked for 1 hour. Thanks Mirj for a soup that is now in my favorites.

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Bergy May 11, 2005

Great. Have used it many times. So good to have a "chicken" soup when serving a dairy meal. Also very nice with matzoh balls as suggested. — posted Sep 30, 2004,1 member found this helpful What on earth was I thinking about when giving this recipe "only" 4*? Have made it twice the past weeks and it is just so versatile. Once I did not discard the vegetables, instead I mixed the lot with a blender, the result was a wonderful "filled" soup. The other time I discarded the vegetables and instead added fresh carrots, leeks (both julienne sliced), peas, cauliflower and vermicelli. Reheated the soup just 5 minutes in order to keep the veggies crisp. I am sure there are many more uses for this and I'll keep on trying!

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Chef Dudo January 12, 2005
Not-Chicken Soup