Lemony Leek & Mushroom Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
STOCK
7 cup: Water,
1 cup: Chopped onion,
2 each: Leeks, green parts only
4 each: Parsley sprigs,
1 large: Celery stalk, chopped
2 each: Vegetable bouillon cubes,
SOUP
2 tbsp: Olive oil,
4 large: Leeks, chopped, white &, light green parts only
2 medium: Turnips, peeled & diced
1 large: Celery stalk, diced
2 each: Bay leaves,
14 1/2 ounce: Can tomatoes, chopped
12 ounce: White mushrooms, sliced
Juice of 1 lemon,
Salt & 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 & 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.
Source from luhu.jp
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.
Source from luhu.jp