Email to Buny      

Mushroom: Lemony Leek & Mushroom Soup

Source of Recipe

www.recipeland.com


List of Ingredients

STOCK:
7 cups water
1 cup chopped onion
2 leeks, green parts only
4 sprigs parsley
1 large stalk celery, chopped
2 vegetable bouillon cubes

SOUP:
2 tablespoons olive oil
4 large leeks, chopped (white and lt. green only)
2 medium turnips, peeled, diced
1 large stal celery, diced
2 bay leaves
1 14 ounces ca tomatoes, chopped
12 ounces white mushrooms, sliced
juice of 1 lemon
salt and pepper to taste
3 tablespoons fresh minced parsley
3 tablespoons fresh minced dill


Recipe

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.