Recipe - Lemony Leek And Mushroom Soup

STOCK
7 cup Water
1 cup Chopped onion
2 Leeks, green parts only
4 Parsley sprigs
1 lg Celery stalk, chopped
2 Vegetable bouillon cubes

SOUP
2 tablespoon Olive oil
4 lg Leeks, chopped, white &
light green parts only
2 md Turnips, peeled & minced
1 lg Celery stalk, minced
2 Bay leaves
14 One half ounce Can tomatoes, chopped
12 ounce White mushrooms, cut or sliced up
Juice of 1 lemon
Salt & pepper to taste
3 tablespoon Freshly minced parsley
3 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini