Lemony Leek & Mushroom Soup

Name: Lemony Leek and Mushroom Soup
Cook time: P1H
Total time: P5H
Yield: 8
Cuisine: Jewish
Ingredients: water; onions; leeks; parsley sprigs; celery stalks; vegetable stock cubes; olive oil; leeks; turnip; celery stalks; bay leaves; tomatoes, canned; mushrooms; lemon; salt and black pepper; parsley leaves; dill weed; matzah farfel

Submitted by linda2

Lemony Leek and Mushroom Soup recipe

YIELD

8 servings

PREP

15 min

COOK

1 hrs

READY

5 hrs

Ingredients

Stock

CUPS WATER

CUP ONIONS
chopped

LEEKS
green parts only *

PARSLEY SPRIGS *

LARGE CELERY STALKS *

VEGETABLE STOCK CUBES *

Soup

TABLESPOONS OLIVE OIL

LARGE LEEKS
, white & light green parts only *

MEDIUM TURNIP
peeled and diced *

LARGE CELERY STALKS
diced *

BAY LEAVES *

14 ½

OUNCES TOMATOES, CANNED
chopped

OUNCES MUSHROOMS
white, sliced

LEMON
juice of *

SALT AND BLACK PEPPER *

TABLESPOONS PARSLEY LEAVES
freshly minced

TABLESPOONS DILL WEED
freshly minced

MATZAH FARFEL
optional *

Directions

Combine all stock ingredients, bring to a boil and simmer for 30 minutes. Let stand until needed and then drain before using.

Heat oil in a soup pot. Add chopped leeks and sauté over moderate heat, stirring frequently, until the 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.