Side Pannel
Lemony Leek and Mushroom Soup
Lemony Leek and Mushroom Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Appetizers
Ingredients List
- -----------------------------------STOCK-----------------------------------
- 7 c Water
- 1 c Chopped onion
- 2 Leeks, green parts only
- 4 Parsley sprigs
- 1 lg Celery stalk, chopped
- 2 Vegetable bouillon cubes
Directions
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 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.
2 tb Olive oil
4 lg Leeks, chopped, white &
light green parts only
2 md Turnips, peeled & diced
1 lg Celery stalk, diced
2 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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