Lemony Leek and Mushroom Soup

9 hours Prep: 20 minutes Cook: 1 hours

50 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients


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

Soup
2	tablespoons	olive oil
4	large	leeks	chopped, white and light green parts only
2	medium	turnip	peeled, diced
1	large	celery stalk	diced
2	each	bay leaves
14 1/2	ounces	tomatoes, canned	chopped
12	ounces	mushrooms	sliced
1	x	lemon juice	of one lemon
1	x	salt
1	x	black pepper
3	tablespoons	parsley leaves	freshy minced
3	tablespoons	dill weed	freshly minced
1	x	matzah farfel	optional

Directions

Combine all stock ingredients, bring to a boil and simmer for 30 minutes.

Let stand till needed and then drain befroe using.

Heat oil in a soup pot.

Add chopped leeks and sauté over moderate heat, stirring frequently, til lthe leeks start to go limp.

Add stock, turnips, celery and bay leaves.

Bring to a boil, cover and simmer for 10 minutes.

Add tomatoes (including their juice) and mushrooms, simmer another 15 to 20 minutes.

Season to taste and remove from heat.

Allow soup to stand for several hours or cool and refrigerate overnight.

Before serving, heat through, add parsley and dill.

Top each serving with matzo farfel if desired.

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Nutrition Facts

Serving Size 293g

Amount per Serving

Calories 50 62% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 90mg	4%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 1.0g	2%

Vitamin A	4%		Vitamin C	15%
Calcium	5%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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