—–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.