Orzo Mushroom SoupOrzo Mushroom Soup
Orzo Mushroom Soup

Orzo Mushroom Soup

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Recipe - Price Rite Marketplace Corporate
OrzoMushroomSoup.jpg
Orzo Mushroom Soup
Prep Time15 Minutes
Servings4
Cook Time40 Minutes
Ingredients
1/2 box Barilla® Chickpea Orzo pasta
1 tbs extra virgin olive oil
1/2 leek, divided
1 tbs butter
1/3 cup celery, roughly chopped
1 cup packed fresh parsley
3/4 cup onion, roughly chopped
1 clove garlic
2 cups domestic mushrooms, sliced
5 cups broth
1/4 cup Parmigiano-Reggiano cheese, shaved
Add carrots or greens for garnish
Salt and black pepper to taste
Directions

Cut leek in rings and sauté ¼ of a leek with butter for a few minutes over medium heat. Set aside. Meanwhile in a separate pan sauté the rest of the leek with the olive oil, parsley, celery, onion, garlic, and mushrooms until the vegetables are soft. Add hot broth, season with salt and pepper and boil for 20 minutes. Process 1 cup of soup in a blender until it is a smooth consistency. Add the pureed soup back in with the rest of the soup. Turn on the heat and when the soup starts boiling stir in pasta, cook for the recommended cooking time on the packaging. Let soup sit ten minutes before serving in individual bowls. Add sautéed leek rings, carrots, or greens for garnish.

 

15 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1/2 box Barilla® Chickpea Orzo pasta
Colavita Bronze Die Orzo Pasta, 16 oz
Colavita Bronze Die Orzo Pasta, 16 oz
$1.49$0.09/oz
1 tbs extra virgin olive oil
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$24.99$0.37/fl oz
1/2 leek, divided
Fresh Organic Leeks, bunch
Fresh Organic Leeks, bunch
$3.99
1 tbs butter
Land O Lakes Salted Butter, 4 count, 1 lb
Land O Lakes Salted Butter, 4 count, 1 lb
$5.99$5.99/lb
1/3 cup celery, roughly chopped
Fresh Organic Celery Hearts, each
Fresh Organic Celery Hearts, each
$3.49
1 cup packed fresh parsley
Fresh Curly Parsley, bunch
Fresh Curly Parsley, bunch
$1.29
3/4 cup onion, roughly chopped
Fresh Spanish Onion
Fresh Spanish Onion
$1.61 avg/ea$1.29/lb
1 clove garlic
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
2 cups domestic mushrooms, sliced
Giorgio Dried Shiitake Sliced Mushrooms, 1 oz
Giorgio Dried Shiitake Sliced Mushrooms, 1 oz
$4.99$4.99/oz
5 cups broth
Swanson Beef Broth, 14.5 oz
Swanson Beef Broth, 14.5 oz
$0.99$0.07/oz
1/4 cup Parmigiano-Reggiano cheese, shaved
Kraft Grated Parmesan Cheese, 8 oz
Kraft Grated Parmesan Cheese, 8 oz
$4.49$0.56/oz
Add carrots or greens for garnish
Fresh Carrots, 2 lb bag
Fresh Carrots, 2 lb bag
$1.99$1.00/lb
Salt and black pepper to taste
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz

Directions

Cut leek in rings and sauté ¼ of a leek with butter for a few minutes over medium heat. Set aside. Meanwhile in a separate pan sauté the rest of the leek with the olive oil, parsley, celery, onion, garlic, and mushrooms until the vegetables are soft. Add hot broth, season with salt and pepper and boil for 20 minutes. Process 1 cup of soup in a blender until it is a smooth consistency. Add the pureed soup back in with the rest of the soup. Turn on the heat and when the soup starts boiling stir in pasta, cook for the recommended cooking time on the packaging. Let soup sit ten minutes before serving in individual bowls. Add sautéed leek rings, carrots, or greens for garnish.