Orzo Soup With Mushrooms, Parmigiano Cheese and Leeks

Zuppa con Orzo, Parmigiano e Porri. From the Barilla website.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.