for people who brok – take a box of farfel and saute in some oil until toasted brown. Saute a large diced onion and canned mushrooms (if you use them on Pesach, some do not) in some oil, until golden brown and the onion is really softened. Meanwhile boil up some water and after mixing the farfel and onion mixture together in a pot, pour boiling water over it to cover, plus some extra water. Pour in a packet (and maybe another half or so if needed) of dry onion soup mix and mix well into the water. Cover and let simmer on very low heat until the water is all absorbed. The matzah farfel should be soft like a rice dish would be, but not mushy. If more water is needed add some a little at a time and check for doneness. This is literally my most-requested Pesach dish. That, and my marsala chicken cutlets.
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