Lemony Leek and Mushroom Soup

Makes 8 to 10 servings

Stock

7 cups water
1 cup chopped onion
green parts from 2 leeks, well washed
4 sprigs parsley
1 large celery stalk, coarsely chopped
2 vegetable boulllon cubes

2 tablespoons olive oil
4 large leeks, white and lightest green parts only, chopped and well rinsed
2 medium turnips, peeled and cut into 1/2-inch dice
1 large celery stalk, diced
2 bay leaves
14 1/2-ounce can imported tomatoes with liquid, chopped
12 ounces white mushrooms, sliced
juice of 1 lemon, or more to taste
salt and freshly ground pepper to taste
2 to 3 tablespoons minced fresh parsley
2 to 3 tablespoons minced fresh dill
matzo farfel (coarse crumbs made of matzo flour, available in boxes from the
supermarket) for garnish, optional

Combine all the ingredients for the stock in a soup pot or large saucepan.
Bring to a boil, then cover and simmer for 30 minutes. Let stand until
needed, then strain before
using. Heat the oil in a large soup pot. Add the chopped leeks and sautee
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, then cover and simmer for 10 minutes.

Add the tomatoes and mushrooms and continue to simmer until the vegetables
are tender, another 15 to 20 minutes. Season to taste with lemon juice, salt,
and pepper.
Remove from the heat.

Allow the soup to stand for several hours, or cool and refrigerate overnight.
Before serving, heat through as needed. Stir in the parsley and dill. If the
vegetables seem
crowded, adjust the consistency with more water, then adjust the seasonings
and lemon juice. Top each serving with a sprinkling of matzo farfel if
desired.