Orzo Soup With Mushrooms, Parmigiano Cheese and Leeks |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Zuppa con Orzo, Parmigiano e Porri. 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.
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