Lemony Leek and Mushroom Soup

Recipe Ingredients

		Stock
7 cups	1659ml	Water
1 cup	62g / 2.2oz	Chopped onion
2		Leeks - green parts only
4		Parsley sprigs
1		Celery stalk - chopped (large)
2		Vegetable bouillon cubes
		Soup
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Leeks - chopped, white and (large)
		Light green parts only
2		Turnips - peeled and diced (medium)
1		Celery stalk - diced (large)
2		Bay leaves
1		Tomatoes - chopped
12 oz	340g	White mushrooms - sliced
1		Lemon - juice of
		Salt and pepper to taste
3 tablespoons	45ml	Freshly minced parsley
3 tablespoons	45ml	Freshly minced dill
		Matzo farfel - optional

Recipe Instructions

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 saute over moderate heat, stirring frequently, until 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.

Source:
Nick Stellino

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