Lemony Leek Mushroom Soup
Ingredients| STOCK 7 cup water 1 cup chopped onion 2 each leeks, green parts only 4 each parsley sprigs 1 large celery stalk, chopped 2 each vegetable bouillon cubes SOUP 2 tbsp olive oil 4 large leeks, chopped, white & - light gre, en parts only 2 medium turnips, peeled & diced 1 large celery stalk, diced 2 each bay leaves 14 1/2 oz can tomatoes, chopped 12 oz white mushrooms, sliced 1 juice of 1 lemon 1 salt & pepper to taste 3 tbsp freshly minced parsley 3 tbsp freshly minced dill 1 matzo farfel, optional |
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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.
Servings:
8
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