A rich, easy soup, using just a few ingredients. If you can't find leeks, just use green onions.
Ingredients
- ounces fresh mushrooms: 4 piece (sliced)
- leeks: 1 cup (sliced)
- margarine: 2 Tbsp
- olive oil: 2 Tbsp
- dry sherry: 0.5 cup
- condensed beef broth: 3 cans (10.5 ounce cans)
- ¾ cups water: 3 piece
- ground black pepper: 0.5 tsp
- uncooked orzo pasta: 0.5 cup
Metric Conversion
Stages of cooking
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In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
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Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.
