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Lemony Leek & Mushroom Soup

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Recipe

Lemony Leek and Mushroom Soup recipe

 

Yield

8 servings

Prep

15 min

Cook

1 hrs

Ready

5 hrs

Ingredients

Amount Measure Ingredient Features
Stock
7 cups water
Camera
1 cup onions
chopped
Camera
2 leeks
green parts only
* Camera
4 parsley sprigs
* Camera
1 large celery stalks
* Camera
2 vegetable stock cubes
* Camera
Soup
2 tablespoons olive oil
Camera
4 large leeks
, white & light green parts only
* Camera
2 medium turnip
peeled and diced
* Camera
1 large celery stalks
diced
* Camera
2 bay leaves
* Camera
14 ½ ounces tomatoes, canned
chopped
Camera
12 ounces mushrooms
white, sliced
Camera
1 lemon
juice of
* Camera
salt and black pepper
* Camera
3 tablespoons parsley leaves
freshly minced
Camera
3 tablespoons dill weed
freshly minced
Camera
matzah farfel
optional
*

Ingredients

Amount Measure Ingredient Features
Stock
1.7 l water
Camera
237 ml onions
chopped
Camera
2 each leeks
green parts only
* Camera
4 each parsley sprigs
* Camera
1 large celery stalks
* Camera
2 each vegetable stock cubes
* Camera
Soup
3E+1 ml olive oil
Camera
4 large leeks
, white & light green parts only
* Camera
2 medium turnip
peeled and diced
* Camera
1 large celery stalks
diced
* Camera
2 each bay leaves
* Camera
419.1 ml/g tomatoes, canned
chopped
Camera
346.8 ml/g mushrooms
white, sliced
Camera
1 each lemon
juice of
* Camera
1 x salt and black pepper
* Camera
45 ml parsley leaves
freshly minced
Camera
45 ml dill weed
freshly minced
Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 5160% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 90mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 5% Vitamin C 19%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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