Lemony Leek and Mushroom Soup

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== Ingredients ==
=== Stock ===
* 7 cup water
* 1 cup chopped onion
* 2 leeks, green parts only
* 4 parsley sprigs
* 1 large celery stalk, chopped
* 2 vegetable bouillon cubes
=== Soup ===
* 2 tbsp olive oil
* 4 large leeks, chopped, white and light green parts only
* 2 med turnips, peeled and diced
* 1 large celery stalk, diced
* 2 bay leaves
* 14½ oz can tomatoes, chopped
* 12 oz white mushrooms, sliced
* juice of 1 lemon
* salt and pepper to taste
* 3 tbsp freshly minced parsley
* 3 tbsp freshly minced dill
* matzo farfel, optional
== Directions ==
# Combine all stock ingredients, bring to a boil and simmer for 30 minutes.
# Let stand till needed and then drain befroe using.
# Heat oil in a soup pot.
# Add chopped leeks and saute over moderate heat, stirring frequently, til 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.
Category:Celery Recipes
Category:Leek Soup Recipes
Category:Lemon juice Recipes
Category:Passover Soups
Category:Passover Vegetarian
Category:Tomato Recipes
Category:Turnip Recipes
Category:White mushroom Recipes
Category:Farfel Recipes