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Lemony Leek and Mushroom Soup
Posted By Nava On September 8, 2011 @ 10:47 am In Light and Lively Spring Soups,Soups for All Seasons | 1 Comment
Serves: 8 or more
Heat the oil in a large soup pot. Add the leeks and sauté over medium heat, stirring frequently, until they just begin to go limp.
Add the broth, turnips, celery, bay leaves, and 2 cups water. Bring to a gentle boil, then cover and simmer for 10 minutes.
Add the tomatoes and mushrooms and continue to simmer until the vegetables are tender, about 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.
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 Soulful Soups.: http://www.vegkitchen.com/category/recipes/everyday-meals/soulful-soups/
 light and lively spring soups.: http://www.vegkitchen.com/category/recipes/soups-for-all-seasons/spring-soups/
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