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 Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner
Keyword: barilla, mushroom soup, winter soup
- 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
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.