Combine water, salt, parsnips, carrots, onions, garlic, celery, mushrooms, turmeric, and black pepper in a large pot.

Bring the mixture to a boil over high heat.

Reduce heat to low, partially cover the pot, and simmer gently for 1-2 hours.

Turn off the heat and allow the soup to cool to room temperature.

Strain the soup to remove and discard all the cooked vegetables.

Heat the strained soup gently just before serving.

Cook matzoh balls separately and add them to the soup when serving.

Note that matzoh balls cooked or reheated in the soup will turn golden due to the turmeric.