Lemony Leek & Mushroom Soup Recipe

Step 1

Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using.

Step 2

Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat.

Step 3

Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.

Things You'll Need

  • 7c Water
  • 1c Chopped onion
  • 2ea Leeks, green parts only
  • 4ea Parsley sprigs
  • 1lg Celery stalk, chopped
  • 2ea Vegetable bouillon cubes
  • 2tb Olive oil
  • 4lg Leeks, chopped, white &
  • -- light green parts only
  • 2md Turnips, peeled & diced
  • 1lg Celery stalk, diced
  • 2ea Bay leaves
  • 14 1/2oz Can tomatoes, chopped
  • 12oz White mushrooms, sliced
  • Juice of 1 lemon
  • Salt & pepper to taste
  • 3tb Freshly minced parsley
  • 3tb Freshly minced dill
  • Matzo farfel, optional

About this Author

iChef.com - Recipes, food and cooking information.