Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------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.

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