Membership and Bulletin Information

Links (Courtesy of Mendocino Coast Jewish Community)

PASSSOVER  VEGETABLE SOUP
submitted by Judy Greenspan

2 Tbsp oil
1 leek, white part only, thinly sliced
1 fennel bulb, trimmed and thinly sliced
1/2 lb. sliced mushrooms
1/2 small head green cabbage, shredded
2 Tbsp. chopped fresh dill
4 Tbsp. chopped fresh parsley
1 sweet potato, peeled and cut into 1-inch cubes
1 parsnip, peeled and sliced
3 cups diced and peeled winter squash (butternut, acorn, etc.)
6 cups soup stock (vegetable, beef, or chicken)
2 cups coarsely chopped broccoli
salt and pepper

Heat oil in a large pot.  Cook leek, fennel, mushrooms, and cabbage until wilted, about 7 minutes. 

Stir in dill, parsley, sweet potato, parsnip, squash, and stock.  Bring to a boil.  Reduce heat and simmer 20 minutes.   

Add broccoli.  Cook another 10 minutes.  Taste for salt and pepper.