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LEMONY LEEK & MUSHROOM SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Jewish
Amount Measure Ingredient -- Preparation Method
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-----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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