Lemony Leek and Mushroom Soup

Ingredients

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.