ORZO SOUP WITH MUSHROOMS, PARMIGIANO CHEESE AND LEEKS

Orzo Soup With Mushrooms, Parmigiano Cheese and Leeks image

Provided by dicentra

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 349.5, Fat 9.1, SaturatedFat 3, Cholesterol 7.6, Sodium 997.5, Carbohydrate 50.9, Fiber 3.4, Sugar 4.5, Protein 15.6