||GOLDEN NOODLE SOUP
2 qt Golden Broth (follows)
1 Big handful whole wheat
Ribbon noodles (or matzoh
1 c Diced celery
1 c Diced potatoes
1 c Diced carrots
1 ts Salt
1/2 c Finely chopped parsely
Bring broth to a boil in a heavy pan. Add noodles, celery, potatoes,
carrots and salt. Reduce heat and simmer gently until the vegetables are
tender, about half an hour. Stir in parsley, adjust seasoning and serve.
Makes about 10 cups of soup.
Posted by "Susan J. Starr" -firstname.lastname@example.org> to the Fatfree
Digest [Volume 14 Issue 19] Jan. 19, 1995.
:This recipe is originally from Laurel's Kitchen:
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen