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 & light green parts only
 * 2 	med 	Turnips, peeled & diced
 * 1 	large 	Celery stalk, diced
 * 2 		Bay leaves
 * 14 1/2 	oz 	Can tomatoes, chopped
 * 12 	oz 	White mushrooms, sliced
 * Juice of 1 lemon
 * Salt & pepper to taste
 * 3 	tbsp 	Freshly minced parsley
 * 3 	tbsp 	Freshly minced dill
 * Matzo farfel, optional

Directions
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.