Easy recipe Easy Recipe Lemony Leek and Mushroom Soup

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Stock about seven cup water one cup chopped onion about two leeks, green parts only about four parsley (Recipes by ingridients parsley) sprigs one large celery stalk, chopped about two vegetable bouillon cubes Soup about two tbsp olive oil about four large leeks, chopped, white and light green parts only about two med turnips, peeled and diced one large celery stalk, diced about two bay leaves fourteen½ oz can tomatoes, chopped twelve oz white mushrooms, sliced juice of one lemon (Recipes by ingridients lemon) salt (Recipes by ingridients salt) and pepper to taste three tbsp freshly minced parsley (Recipes by ingridients parsley) three tbsp freshly minced dill matzo (Recipes by ingridients matzo) farfel, optional Directions Combine all stock ingredients, bring to a boil and simmer for thirty minutes. Let stand till needed and then drain befroe using. Easy Recipe Lemony Leek and Mushroom Soup. Heat oil in a soup pot. Add chopped leeks and saute over moderate heat, stirring frequently, til the leeks start to go limp. Easy Recipe Lemony Leek and Mushroom Soup. Add stock, turnips, celery and bay leaves. Bring to a boil, cover and simmer for ten minutes. Add tomatoes (including their juice) and mushrooms, simmer another about fifteen to twenty minutes. Season to taste and remove from heat. Allow soup to stand for several hours or cool and refrigerate overnight. Easy Recipe Lemony Leek and Mushroom Soup. Before serving, heat through, add parsley (Recipes by ingridients parsley) and dill. Top each serving with matzo (Recipes by ingridients matzo) farfel if desired..