OtherThanThat

In honor of Rosh Hashana (that’s the Jewish New Year for those who don’t know), I’m sharing some insight to what it is that makes my homemade chicken soup so … damn … good.
First off, credit where it’s due: I got this recipe from my mother … who got it from her mother … who … (well you get the idea).
Basic ingredients aren’t any surprise to any who’s made chicken soup at any point. There:
– A whole chicken (cut into pieces – and yes, you use the giblets too)
– A whole lotta carrots (peeled and cut into chunky bits)
– A reasonable amount of celery (washed and cut into chunky bits)
– One whole onion (cut into … you got it … chunky bits)
– One parsnip (just toss it in whole
And then there are the two ingredients that take this from just plain old chicken soup to something more akin to sublime.
Oh, in this batch I added a handful of white mushrooms – cut into those chunky bits.
And of course you salt and pepper to taste …