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Lemony Leek and Mushroom Soup

 

Lemony Leek and Mushroom Soup recipe
28

Yield

8

servings

Prep

15

min

Cook

1

hrs

Ready

5

hrs

 

Ingredients

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
*

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

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 5160% of calories 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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