Orzo Soup With Mushrooms, Parmigiano Cheese And Leeks

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 leek
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• 1/3 cup celery, roughly chopped
• 1 cup packed parsley, roughly chopped
• 3/4 cup onion, roughly chopped
• 1 garlic clove
• 2 cups domestic mushrooms, sliced
• to taste salt
• to taste fresh ground black pepper
• 5 cups chicken broth
• 8 ounces orzo pasta (1/2 box)
• 1/4 cup parmigiano, shaved

Recipe

• 1 slice leek in rings and sauté with butter in a skillet for a few minutes over medium heat. set aside.
• 2 heat broth in a large pot.
• 3 heat oil in a separate pot and sauté remaining leeks, parsley, celery, onion, garlic and mushrooms until the vegetables get a little mushy.
• 4 add hot broth; season with salt and pepper. boil mixture for 20 minutes.
• 5 process 1 cup of soup in a blender until mixture reaches a smooth consistency. add the pureed soup to the soup mixture.
• 6 increase cooking temperature to bring soup to a boil.
• 7 stir in orzo cook according to package directions.
• 8 allow soup to rest ten minutes before transferring to individual bowls.
• 9 garnish with leek rings and shaved parmigiano cheese.