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CATEGORY CUISINE TAG YIELD
Vegetables Jewish Appetizers, Jewish, Soups 8 Servings

INGREDIENTS

7 c Water
1 c Chopped onion
2 Leeks, green parts only
4 Parsley sprigs
1 Celery stalk, chopped
2 Vegetable bouillon cubes
2 T Olive oil
4 Leeks, chopped white &
light green parts only
2 Turnips, peeled & diced
1 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 T Freshly minced parsley
3 T Freshly minced dill
Matzo farfel, optional

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

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