Best Orzo Soup With Mushrooms Parmigiano Cheese And Leeks Recipes

CREAMY ORZO WITH MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
• Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
• Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
• Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

ORZO SOUP WITH MUSHROOMS, PARMIGIANO CHEESE AND LEEKS

Steps:

• SLICE leek in rings and sauté with butter in a skillet for a few minutes over medium heat. Set aside.
• HEAT broth in a large pot.
• HEAT oil in a separate pot and sauté remaining leeks, parsley, celery, onion, garlic and mushrooms until the vegetables get a little mushy.
• ADD hot broth; season with salt and pepper. Boil mixture for 20 minutes.
• PROCESS 1 cup of soup in a blender until mixture reaches a smooth consistency. Add the pureed soup to the soup mixture.
• Increase cooking temperature to bring soup to a boil.
• STIR in Orzo cook according to package directions.
• ALLOW soup to rest ten minutes before transferring to individual bowls.
• GARNISH with leek rings and shaved Parmigiano cheese.

CREAMY ORZO WITH LEEKS AND PARMESAN

Steps:

• Cook orzo in boiling salted water and drain.
• While orzo is cooking, melt butter in large sauté pan.
• Add leeks and cook over medium heat until they are softened.
• Add chicken stock and simmer until the stock almost disappears.
• Add cream to the sauté pan with the leek mixture.
• Add cooked orzo and heat thoroughly.
• Season with salt, pepper and nutmeg to your taste.
• If it looks a little dry, add a little extra cream.
• Just before serving, add the Parmesan and stir until it melts.