Lemony leek & mushroom soup

 
                        LEMONY LEEK & MUSHROOM SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Appetizers
                 Jewish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----STOCK-----
    7       c            Water
    1       c            Chopped onion
    2       ea           Leeks, green parts only
    4       ea           Parsley sprigs
    1       lg           Celery stalk, chopped
    2       ea           Vegetable bouillon cubes
                         -----SOUP-----
    2       tb           Olive oil
    4       lg           Leeks, chopped, white &
                         -- light green parts only
    2       md           Turnips, peeled & diced
    1       lg           Celery stalk, diced
    2       ea           Bay leaves
   14 1/2   oz           Can tomatoes, chopped
   12       oz           White mushrooms, sliced
                         Juice of 1 lemon
                         Salt & pepper to taste
    3       tb           Freshly minced parsley
    3       tb           Freshly minced dill
                         Matzo farfel, optional
 
   Combine all stock ingredients, bring to a boil &
   simmer for 30 minutes. Let stand till needed & then
   drain befroe using. Heat oil in a soup pot.  Add
   chopped leeks & saute over moderate heat, stirring
   frequently, til lthe leeks start to go limp.  Add
   stock, turnips, celery & bay leaves.  Bring to a boil,
   cover & simmer for 10 minutes.  Add tomatoes
   (including their juice) & mushrooms, simmer another 15
   to 20 minutes.  Season to taste & remove from heat.
   Allow soup to stand for several hours or cool &
   refrigerate overnight. Before serving, heat through,
   add parsley & dill.  Top each serving with matzo
   farfel if desired.
  
 
 
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