Lemony Leek & Mushroom Soup
Lemony Leek and Mushroom Soup recipe
Yield
8 servingsPrep
15 minCook
1 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stock | |||
| 7 | cups |
water
|
|
| 1 | cup |
onions
chopped |
|
| 2 |
leeks
green parts only |
*
|
|
| 4 |
parsley sprigs
|
*
|
|
| 1 | large |
celery stalks
|
*
|
| 2 |
vegetable stock cubes
|
*
|
|
| Soup | |||
| 2 | tablespoons |
olive oil
|
|
| 4 | large |
leeks
, white & light green parts only |
*
|
| 2 | medium |
turnip
peeled and diced |
*
|
| 1 | large |
celery stalks
diced |
*
|
| 2 |
bay leaves
|
*
|
|
| 14 ½ | ounces |
tomatoes, canned
chopped |
|
| 12 | ounces |
mushrooms
white, sliced |
|
| 1 |
lemon
juice of |
*
|
|
|
salt and black pepper
|
*
|
||
| 3 | tablespoons |
parsley leaves
freshly minced |
|
| 3 | tablespoons |
dill weed
freshly minced |
|
|
matzah farfel
optional |
* | ||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stock | |||
| 1.7 | l |
water
|
|
| 237 | ml |
onions
chopped |
|
| 2 | each |
leeks
green parts only |
*
|
| 4 | each |
parsley sprigs
|
*
|
| 1 | large |
celery stalks
|
*
|
| 2 | each |
vegetable stock cubes
|
*
|
| Soup | |||
| 3E+1 | ml |
olive oil
|
|
| 4 | large |
leeks
, white & light green parts only |
*
|
| 2 | medium |
turnip
peeled and diced |
*
|
| 1 | large |
celery stalks
diced |
*
|
| 2 | each |
bay leaves
|
*
|
| 419.1 | ml/g |
tomatoes, canned
chopped |
|
| 346.8 | ml/g |
mushrooms
white, sliced |
|
| 1 | each |
lemon
juice of |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
parsley leaves
freshly minced |
|
| 45 | ml |
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 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.
