Food WITHOUT MEAT PAGE 93 113 RATING Cabernet Sauvignon Wine Spectator We've Achieved Our Wish List. Place Baron Herzog SUPER GOLD Best of Category Chenin Blanc San Diego National On Yours. GOLD MEDAL Cabernet Sauvignon Beverage Listing Institute For a complete list of Baron Herzog awards, visit www.baronherzog.com , .K• Many families cannot afford to celebrate the Passover holiday. Invite a less fortunate family to your home this year under the custom of Hachnaset Orchim (the inviting of special guests to one's seder table). If you would like to join in this community-wide effort, call Andy or Libby Beider at 248-851-0925 ?‘: Zk 3/19 1999 116 Detroit Jewish News Uncover and bake another 40 to 45 minutes, or until the top is nicely browned and crusty. Let cool. Slice and serve warm or at room tempera- ture. Makes 6 to 8 servings. Lemony Leek And Mushroom Soup Stock: 7 c. water 1 c. chopped onion Green parts from 2 leeks, well washed 4 sprigs parsley 1 large celery stalk, coarsely chopped 2 vegetable bouillon cubes 2 T. 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 T. minced fresh parsley 2 to 3 T. minced fresh dill Matzah farfel (coarse crumbs made of matzah 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 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, then cover and simmer for 10 minutes. Add the tomatoes and mush- rooms 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, and then adjust the season- ings and lemon juice. Top each serving with a sprin- kling of matzah farfel if desired. Makes 8 to 10 servings. \