LYNX AND BETSIE USERS CLICK HERE
[an error occurred while processing this directive]
Donate Food FREE
MIMI'S FOOD LINKS What's New
Lemony Leek and Mushroom Soup
(Sephardic, Kosher for Passover)
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.
All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.