As shared by Elaine Radis.

Lemony Leek and Mushroom Soup

(Sephardic, Kosher for Passover)


Soup: 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.