Lemony Leek and Mushroom Soup

• 7 cups water
• 1 cup onions chopped
• 2 each leeks green parts only
• 4 each parsley sprigs
• 1 large celery stalks
• 2 each vegetable stock cubes
• 2 tablespoons olive oil
• 4 large leeks , white & light green parts only
• 2 medium turnip peeled and diced
• 1 large celery stalks diced
• 2 each bay leaves
• 14 1/2 ounces tomatoes, canned chopped
• 12 ounces mushrooms white, sliced
• 1 each lemon juice of 1
• 1 x salt and black pepper
• 3 tablespoons parsley leaves freshly minced
• 3 tablespoons dill weed freshly minced
• 1 x matzah farfel optional

1. Combine all stock ingredients, bring to a boil and simmer for 30 minutes.
2. Let stand until needed and then drain before using.
3. Heat oil in a soup pot.
4. Add chopped leeks and saute over moderate heat, stirring frequently, until the leeks start to go limp.
5. Add stock, turnips, celery and bay leaves.
6. Bring to a boil, cover and simmer for 10 minutes.
7. Add tomatoes (including their juice) and mushrooms, simmer another 15 to 20 minutes.
8. Season to taste and remove from heat.
9. Allow soup to stand for several hours or cool and refrigerate overnight.
10. Before serving, heat through, add parsley and dill.
11. Top each serving with matzo farfel if desired.

water, onions, leeks, parsley sprigs, celery stalks, vegetable stock cubes, olive oil, leeks, celery, bay leaves, tomatoes, mushrooms, lemon juice, salt, parsley, dill weed freshly

Taken from recipeland.com/recipe/v/lemony-leek-mushroom-soup-35637 (may not work)