Ingredients for Orzo Soup With Mushrooms Parmigiano Cheese And Leeks
- 2 large leeks, thinly sliced (white and light green parts)
- 2 tablespoons butter
- Extra Virgin Olive Oil
- 2 stalks celery, finely chopped
- 1/4 cup chopped fresh parsley
- 1 medium onion, finely chopped
- Garlic Clove
- 8 ounces cremini mushrooms, sliced
- Salt and freshly ground black pepper to taste
- Fresh Ground Black Pepper
- Chicken Broth
- Orzo Pasta
- Parmigiano
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How to Make Orzo Soup With Mushrooms Parmigiano Cheese And Leeks
- Sauté half of the sliced leeks in butter in a skillet over medium heat for 5 minutes, until softened. Set aside.
- In a large pot, bring the broth to a simmer.
- In a separate pot, heat olive oil over medium heat. Add the remaining leeks, parsley, celery, onion, and garlic. Sauté for 5-7 minutes, until vegetables are softened.
- Add the sliced mushrooms and cook for another 5 minutes, until mushrooms release their liquid and begin to brown slightly.
- Pour the simmering broth into the pot with the vegetables and mushrooms.
- Season generously with salt and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Carefully transfer about 1 cup of the soup to a blender. Blend until completely smooth.
- Return the pureed soup to the pot and stir to combine.
- Bring the soup back to a gentle simmer. Stir in the orzo pasta. Cook according to package directions, usually about 8-10 minutes, or until tender.
- Remove from heat and let the soup rest for 10 minutes to allow the flavors to meld.
- Ladle the soup into bowls. Garnish with the reserved sautéed leeks and a generous shaving of Parmesan cheese.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
17g
Fat
14g
Carbs
16g
