Lemony leek and mushroom soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | cups | Water |
| 1 | cup | Chopped onion |
| 2 | Leeks, green parts only | |
| 4 | Parsley sprigs | |
| 1 | large | Celery stalk, chopped |
| 2 | Vegetable bouillon cubes | |
| 2 | tablespoons | Olive oil |
| 4 | larges | Leeks, chopped, white & light green parts only |
| 2 | mediums | Turnips, peeled & diced |
| 1 | large | Celery stalk, diced |
| 2 | Bay leaves | |
| 14½ | ounce | Can tomatoes, chopped |
| 12 | ounces | White mushrooms, sliced |
| Juice of 1 lemon | ||
| Salt & pepper to taste | ||
| 3 | tablespoons | Freshly minced parsley |
| 3 | tablespoons | Freshly minced dill |
| Matzo farfel, optional | ||
Directions
STOCK
SOUP
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini