Title: Lemony Leek & Mushroom Soup
Categories: Soup Appetizer Jewish Passover
Yield: 8 Servings

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
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.

Nava Atlas, "Vegetarian Celebrations"

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