Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Lemony Leek & Mushroom Soup

Stock

7 c Water

1 c Chopped onion

2 ea Leeks, green parts only

4 ea Parsley sprigs

1 lg Celery stalk, chopped

2 ea 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 ea 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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