-----------------------------------STOCK-----------------------------------
      7 c  Water

      1 c  Chopped onion

      2 ea Leeks, green parts only

      4 ea Parsley sprigs

      1 lg Celery stalk, chopped

      2 ea Vegetable bouillon cubes

------------------------------------SOUP------------------------------------
      2 tb Olive oil

      4 lg Leeks, chopped, white &

           -- light green parts only
      2 md Turnips, peeled & diced

      1 lg Celery stalk, diced

      2 ea Bay leaves

 14 1/2 oz Can tomatoes, chopped

     12 oz White mushrooms, sliced

           Juice of 1 lemon
           Salt & pepper to taste
      3 tb Freshly minced parsley

      3 tb Freshly minced dill

           Matzo farfel, optional
  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.  Top each serving with
  matzo farfel if desired.