Passover: Lemony Leek And Mushroom Soup

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* Exported from MasterCook *

 

Lemony Leek And Mushroom Soup

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 63

Serving Size : 8 Preparation Time :0:00

Categories : Holidays Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***STOCK***

1 cup chopped onion

2 green tops from leeks -- well washed

4 sprigs parsley

1 large celery stalk -- coarsely chopped

2 vegetable bouillon cubes

***REMAINING INGREDIENTS***

2 tablespoons olive oil

4 large leeks

white and lightest green parts only

chopped and well rinsed

2 medium turnips -- peeled

and cut into 1/2-inch dice

1 large celery stalk -- diced

2 bay leaves

14 ounces canned diced tomatoes -- undrained

up to 16-ounce

12 ounces white mushrooms -- sliced

1 lemon juice of -- juice of

or more to taste ,

salt and freshly pound pepper -- to taste

2 tablespoons minced fresh parsley -- up to 3

2 tablespoons minced fresh dill -- up to 3

matzo farfel for garnish -- optional

(coarse crumbs made of matzo flour)

 

8 to 10 servings

 

Leeks are a favorite vegetable among Sephardic Jews and, heightened with

the lemony flavor, welcome spring in this Greek-influenced soup.

 

Combine all the ingredients for the stock with 7 cups of water in a soup

pot. Bring to a boil, then cover and simmer for 30 minutes. Let stand

until needed, then strain before using.

 

Heat the oil in a large soup pot. Add the chopped leeks and saute over

moderate heat, stirring frequently until the leeks just begin to go

limp. Add the stock, turnips, celery and bay leaves. Bring to a boil,

then cover and simmer for 10 minutes. Add the tomatoes and mushrooms and

continue to simmer until the vegetables are tender, another 15 to 20

minutes. Season to taste with lemon juice, salt, and pepper. Remove from

the heat.

 

Allow the soup to stand for several hours, or cool and refrigerate

overnight. Before serving heat through as needed. Stir in the parsley and

dill. If the vegetables seem crowded, adjust the consistency with more

water, then adjust the seasonings and lemon juice. Top each serving with a

sprinkling of matzo land if desired.

 

Calories: 111, Carbohydrate: 18 g, Total fat: 2 g, Cholesterol: 0 g,

Protein: 2g, Sodium: 53mg

 

 

 

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