Yep! It's Vegan! Homemade vegetable stock and tofu matzah balls (no, tofu is not technically kosher, but if you're vegan you have to cheat a little tiny bit...)

Broth
Ingredients
8 dried shittake mushrooms
3 cups boiling water
5 medium carrots, sliced + 2 carrots, sliced
2 medium onions, coarsely chopped
1 parsnip, coarsely chopped
3 stalks celery, coarsely chopped
1/4 cup water + 10 cups water
1 tbsp extra virgin olive oil
2 bunches green onions, trimmed
1 potato, coarsely chopped (you can leave it unpeeled if you like)
1" piece of ginger, peeled, thinly sliced
1 clove garlic, sliced
Salt, pepper, thyme, & marjoram to taste
Onion powder (optional)

Go on, you know you're curious...

EDIT 1/25/2010: Here are the beautiful purple potatoes.

Going back in time a bit...(I haven't been cooking much since Conor's home and the boys have been experimenting in the kitchen!): I made a Potato Leek Soup in December for a few reasons..
1. It reminds me of my momma
2. It's a Julia Child recipe
3. It's cold and soup is the best remedy
4. I had beautiful potatoes and leeks to use from our Thanksgiving share!

I found the recipe here, on AverageBetty.com, but I found that I made some changes to it. The first and most important being that my potatoes turned out to be purple!! I wish I had a picture of the lovely lilac color the whole soup turned. It was surprisingly appetizing = )