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 onions , 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.