Not Chicken Soup
Source: Still Life With Menu, Mollie Katzen
Serves 8

8 cups water
2 teaspoons salt
1 8-inch parsnip, cut in chunks
2 large carrots, cut in chunks
8 cloves garlic, halved
2 stalks celery, chopped
2 scallions
1/4 cup mushrooms
1/2 teaspoon turmeric
black pepper

Combine everything in a large kettle. Bring to a boil, lower to a simmer, and partially cover. Cook slowly for about 1 1/4 hours. Turn off heat and let it cool to room temperature.

Strain out and discard all the vegetables. Heat the broth gently just before serving.