Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------STOCK--------------------------------
7 c Water 4 ea Parsley sprigs
1 c Chopped onion 1 lg Celery stalk, chopped
2 ea Leeks, green parts only 2 ea Vegetable bouillon cubes

----------------------------SOUP---------------------------------
2 tb Olive oil 12 oz White mushrooms, sliced
4 lg Leeks, chopped, white Juice of 1 lemon
-- light green parts only Salt pepper to taste
2 md Turnips, peeled diced 3 tb Freshly minced parsley
1 lg Celery stalk, diced 3 tb Freshly minced dill
2 ea Bay leaves Matzo farfel, optional
14 1/2 oz Can tomatoes, chopped

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.

Nava Atlas, "Vegetarian Celebrations"
Submitted By MARK SATTERLY On 04-05-95

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