-----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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