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Israeli and Jewish   -   Pickle Soup   adapted from the molly goldberg jewish cookbook

  • 5 Dried Mushroom
  • 7 Cups Water
  • 2 Medium Onion -- chopped
  • 1 Clove Garlic -- chopped
  • 1 Medium Carrot -- sliced
  • 1 Bay Leaf
  • 3 Medium Potatoes -- peeled and cubed
  • Salt And Pepper -- to taste
  • 2 Medium Kosher Pickles -- diced
  • 2 Tablespoons Parsley -- chopped
Directions soak mushrooms in water for 1 hour and drain. place in saucepan with water, onion, garlic, carrot and bay leaf. Bring to boil, then cover and cook over low heat for 1 hour. discard bay leaf. force through sieve. add potatoes, salt, pepper and pickles. cook over low heat for 15 minutes adding water if too thick. correct seasoning add parsley and serve.
Serves 4
Time to Make 0:00

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