simmer for hours and then strain to get broth.. replace vegetables and cook if you want or use the mushy ones...
water leeks parsley dill turnips parsnips carrots garlic (a few cloves- to taste)
growing up everything was cubed before cooking, but lately mom only cutst he vegetables in halfs or quarters so its easier to remove, then adds more of the same and just puts them in the last hour or so before serving... add matza balls if you want to make a terrific soup.. grampa adds red horseradish but everyone else just adds black pepper and salt to taste (not that it needs much).
Enjoy it- yummy broth that I freeze and the vegetables are plenty mushy enopugh for IBS'ers...
-------------------- Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Fructose and MSG intollerant