Name: Orzo Soup with Domestic Mushrooms, Parmigiano Cheese and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon extra virgin olive oil; 1/2 leek, (divided); 1 tablespoon butter; 1/3 cup celery, (roughly chopped); 1 cup parsley, (packed); 3/4 cup onion, (roughly chopped); 1 garlic clove; 2 cups domestic mushrooms, (sliced); Salt and black pepper, (to taste); 5 cups broth; 1/2 box Barilla® Orzo; 1/4 cup Parmigiano, (shaved)

Shop Ingredients

How this works

Orzo Soup with Domestic Mushrooms, Parmigiano Cheese and Leeks

While it looks like rice, orzo is a thin, oval-shaped pasta typically used in soups in Italian cuisine.

Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Dinner

Keyword: barilla, mushroom soup, winter soup

Author: Chef Lorenzo Boni

Ingredients

1 tablespoon extra virgin olive oil
1/2 leek, divided
1 tablespoon butter
1/3 cup celery, roughly chopped
1 cup parsley, packed
3/4 cup onion, roughly chopped
1 garlic clove
2 cups domestic mushrooms, sliced
Salt and black pepper, to taste
5 cups broth
1/2 box Barilla® Orzo
1/4 cup Parmigiano, shaved

Instructions

Cut in rings and sauté ¼ of a leek with butter for few minutes over medium heat. Set aside.
Meanwhile in a separate pot sauté the rest of the leek with the olive oil, parsley, celery, onion, garlic and mushrooms until the vegetables get a little mushy.
Add hot broth, season with salt and pepper and boil for 20 minutes.
Process 1 cup of soup in a blender until it gets a smooth consistency.
Add the pureed soup back in with the rest of the soup.
Bring back on the fire and when it starts boiling stir in Orzo Barilla, cook for the recommended cooking time on the packaging.
Let it sit ten minutes before serving on individual bowls.
Garnish with leek and shaved Parmigiano cheese.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine