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. ---------------------------------------------------------------------------
Nutrition
Ingredients
