Orzo Soup With Mushrooms, Parmigiano Cheese And Leeks

• 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. SLICE leek in rings and saute 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 saute 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.

butter, extra virgin olive oil, celery, parsley, onion, garlic, mushrooms, salt, ground black pepper, chicken broth, orzo pasta, parmigiano

Taken from www.food.com/recipe/orzo-soup-with-mushrooms-parmigiano-cheese-and-leeks-250106 (may not work)