Lemony leek and mushroom soup

8 Servings

Ingredients

Quantity Ingredient
7 cups Water
1 cup Chopped onion
2 Leeks, green parts only
4 Parsley sprigs
1 large Celery stalk, chopped
2 Vegetable bouillon cubes
2 tablespoons Olive oil
4 larges Leeks, chopped, white & light green parts only
2 mediums Turnips, peeled & diced
1 large Celery stalk, diced
2 Bay leaves
14½ ounce Can tomatoes, chopped
12 ounces White mushrooms, sliced
Juice of 1 lemon
Salt & pepper to taste
3 tablespoons Freshly minced parsley
3 tablespoons Freshly minced dill
Matzo farfel, optional

Directions

STOCK

SOUP

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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