Not-Chicken Soup - cooking recipe

Ingredients

8 cups water
2 teaspoons salt
1 (8 inch) parsnips, cut in chunks
2 large carrots, cut in chunks
2 medium onions, cut in chunks
8 -10 cloves garlic, halved
2 stalks celery, coarsely chopped
1 cup mushroom
1/2 teaspoon turmeric
black pepper

Preparation

Combine everything in a large pot.
Bring to a boil, lower heat, and partially cover.
Cook slowly for 1-2 hours.
Turn off heat and let soup cool to room temperature.
Strain out and discard all the vegetables.
Heat gently just before serving.
We cook matzoh balls separately and add them to the soup as we serve it.
Matzoh balls cooked or reheated in the soup will turn a beautiful golden color thanks to the turmeric.