---------- Recipe via Meal-Master (tm) v8.02
       Title: Lemony Leek & Mushroom Soup
  Categories: Soups/stews, Appetizers, Jewish, Formatted
       Yield: 8 servings
       7 c  Water
       1 c  Onions; chopped
       2 ea Leek; green parts only
       4 ea Parsley sprigs
       1 lg Celery stalk; chopped
       2 ea Bouillon cubes, vegetable
       2 tb Oil, olive
       4 lg Leeks; chopped, white only
       2 md Turnips; peeled, diced
       1 lg Celery stalk; diced
       2 ea Bay leaves
       1 cn Tomatoes (14.5oz); chopped
      12 oz Mushrooms, white; sliced
            Juice of 1 lemon
            Salt; to taste
            Pepper, black; to taste
       3 tb Parsley; minced
       3 tb Dill; minced
            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.
     <source unknown> reposted by DonW1948@aol.com