Lemony Leek & Mushroom Soup

---------- Recipe via Meal-Master (tm) v8.02

Title: Lemony Leek & Mushroom Soup
Categories: Soups/stews, Appetizers, Jewish, Formatted
Yield: 8 servings

-----------------------------------STOCK-----------------------------------
7 c Water
1 c Onions; chopped
2 ea Leek; green parts only
4 ea Parsley sprigs
1 lg Celery stalk; chopped
2 ea Bouillon cubes, vegetable

------------------------------------SOUP------------------------------------
2 tb Oil, olive
4 lg Leeks; chopped, white only
2 md Turnips; peeled, diced
1 lg Celery stalk; diced
2 ea Bay leaves
1 cn Tomatoes (14.5oz); chopped
12 oz Mushrooms, white; sliced
Juice of 1 lemon
Salt; to taste
Pepper, black; to taste
3 tb Parsley; minced
3 tb Dill; minced
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.
<source unknown> reposted by DonW1948@aol.com

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