As
shared by Elaine Radis.
Lemony Leek and Mushroom Soup
(Sephardic, Kosher for Passover)
Stock:
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7 cups water
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1 cup chopped onion
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green parts from 2 leeks (well washed)
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4 parsley sprigs
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1 large celery stalk, coarsely chopped
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2 vegetable bouillon cubes
Soup:
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2 tablespoons olive oil
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4 leeks, white and lightest green parts only; chopped and well rinsed
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2 medium turnips, peeled and cut into 1/2 inch dice
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1 large celery stalk, diced
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2 bay leaves
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14 1/2 ounce can tomatoes with liquid, chopped
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12 oz. white mushrooms, sliced
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Juice of one lemon, or more, to taste.
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salt and pepper
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3 tablespoons fresh parsley, minced
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3 tablespoons fresh dill, minced
Combine all the ingredients for the stock in a soup pot or large saucepan.
Bring to a boil, then cover and simmer 30 minutes. Let stand until needed;
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;
cover and simmer for 10 minutes. Add tomatoes and mushrooms and simmer
until the vegetables are tender, another 15 to 20 minutes. Season to taste
with lemon juice, salt, and pepper. Remove from heat.
Allow the soup to stand several hours, or cool and refrigerate overnight.
Before serving, heat through. Stir in parsley and dill. If the vegetables
seem crowded, adjust the consistency with more water; then adjust the seasonings
and lemon juice.