Split Pea Soup With Marrow Bones — Jewish Food Society

Ingredients

• 3 quarts water
• 1 lb. kosher marrow bones
• 1 medium onion, chopped
• 2 medium stalks of celery (1 cup), sliced
• 2 medium carrots (1 cup), peeled and sliced
• 1-2 medium tomatoes, chopped
• 1 parsley root, trimmed
• 3 teaspoons salt
• 2 packages Manischewitz soup mix (split pea or vegetable)*
• 1 container (½ oz.) kirsch dried black mushrooms, optional**
• 1 bunch dill, finely chopped
• 1 bunch parsley, finely chopped