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Lemony Leek & Mushroom Soup Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

-----------------------------------STOCK----------------------------------- 7 c Water

1 c Chopped onion

2 ea Leeks, green parts only

4 ea Parsley sprigs

1 lg Celery stalk, chopped

2 ea Vegetable bouillon cubes

------------------------------------SOUP------------------------------------ 2 tb Olive oil

4 lg Leeks, chopped, white &

-- light green parts only 2 md Turnips, peeled & diced

1 lg Celery stalk, diced

2 ea Bay leaves

14 1/2 oz Can tomatoes, chopped

12 oz White mushrooms, sliced

Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley

3 tb Freshly minced dill

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

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<h1>Lemony Leek & Mushroom Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------STOCK----------------------------------- 7 c Water <P>1 c Chopped onion <P>2 ea Leeks, green parts only <P>4 ea Parsley sprigs <P>1 lg Celery stalk, chopped <P>2 ea Vegetable bouillon cubes <P>------------------------------------SOUP------------------------------------ 2 tb Olive oil <P>4 lg Leeks, chopped, white & <P>-- light green parts only 2 md Turnips, peeled & diced <P>1 lg Celery stalk, diced <P>2 ea Bay leaves <P>14 1/2 oz Can tomatoes, chopped <P>12 oz White mushrooms, sliced <P>Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley <P>3 tb Freshly minced dill <P>Matzo farfel, optional Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. 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. 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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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