Lemony Leek and Mushroom Soup

Stock

 * 7 cup water
 * 1 cup chopped onion
 * 2 leeks, green parts only
 * 4 parsley sprigs
 * 1 large celery stalk, chopped
 * 2 vegetable bouillon cubes

Soup

 * 2 tbsp olive oil
 * 4 large leeks, chopped, white and light green parts only
 * 2 med turnips, peeled and diced
 * 1 large celery stalk, diced
 * 2 bay leaves
 * 14½ oz can tomatoes, chopped
 * 12 oz white mushrooms, sliced
 * juice of 1 lemon
 * salt and pepper to taste
 * 3 tbsp freshly minced parsley
 * 3 tbsp freshly minced dill
 * matzo farfel, optional

Directions

 * 1) Combine all stock ingredients, bring to a boil and simmer for 30 minutes.
 * 2) Let stand till needed and then drain befroe using.
 * 3) Heat oil in a soup pot.
 * 4) Add chopped leeks and saute over moderate heat, stirring frequently, til the leeks start to go limp.
 * 5) Add stock, turnips, celery and bay leaves.
 * 6) Bring to a boil, cover and simmer for 10 minutes.
 * 7) Add tomatoes (including their juice) and mushrooms, simmer another 15 to 20 minutes.
 * 8) Season to taste and remove from heat.
 * 9) Allow soup to stand for several hours or cool and refrigerate overnight.
 * 10) Before serving, heat through, add parsley and dill.
 * 11) Top each serving with matzo farfel if desired.