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.
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