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Lemony leek and mushroom soup

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Ingredients Needed For Lemony leek and mushroom soup

*7 cup water
*1 cup Chopped Onion
*2 leeks, green parts only
*4 parsley sprigs
*1 large celery stalk, chopped
*2 Vegetable bouillon cubes


*2 tbsp olive oil
*4 large leeks, chopped, white & light green parts only
*2 med turnips, peeled & diced
*1 large 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 tbsp Freshly minced parsley
*3 tbsp Freshly minced dill
*Matzo farfel, optional

Directions To Prepare Lemony leek and mushroom soup
Combine all stock ingredients, bring to a boil & simmer for 30 minutes.<BR>
Let stand till needed & then drain befroe using.<BR>
Heat oil in a soup pot.<BR>
Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp.<BR>
Add stock, turnips, celery & bay leaves.<BR>
Bring to a boil, cover & simmer for 10 minutes.<BR>
Add tomatoes (including their juice) & Mushrooms, simmer another 15 to 20 minutes.<BR>
Season to taste & remove from heat.<BR>
Allow soup to stand for several hours or cool & refrigerate overnight.<BR>
Before serving, heat through, add parsley & dill.<BR>
Top each serving with matzo farfel if desired.

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Monday, December 18, 2017, 12:42 pm

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