Title: Lemony leek & mushroom soup
 Categories: Soups, Jewish, Appetizers, Passover
      Yield: 8 Servings
 
MMMMM---------------------------STOCK--------------------------------
      7 c  Water
      1 c  Chopped onion
      2    Leeks, green parts only
      4    Parsley sprigs
      1 lg Celery stalk, chopped
      2    Vegetable bouillon cubes

MMMMM----------------------------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    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.
  
  Nava Atlas, "Vegetarian Celebrations"