Orzo Soup With Mushrooms, Parmigiano Cheese and Leeks

Name: Orzo Soup With Mushrooms, Parmigiano Cheese and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
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

(1)

Recipe by dicentra

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

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READY IN: 45mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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.

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