Orzo Soup With Mushrooms, Parmigiano Cheese And Leeks - cooking recipe

Ingredients

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

Preparation

SLICE leek in rings and saute with butter in a skillet for a few minutes over medium heat. Set aside.
HEAT broth in a large pot.
HEAT oil in a separate pot and saute remaining leeks, parsley, celery, onion, garlic and mushrooms until the vegetables get a little mushy.
ADD hot broth; season with salt and pepper. Boil mixture for 20 minutes.
PROCESS 1 cup of soup in a blender until mixture reaches a smooth consistency. Add the pureed soup to the soup mixture.
Increase cooking temperature to bring soup to a boil.
STIR in Orzo cook according to package directions.
ALLOW soup to rest ten minutes before transferring to individual bowls.
GARNISH with leek rings and shaved Parmigiano cheese.