Mushroom and Leek Soup Recipe

Ingredients

4 ounces fresh mushrooms, sliced
1 cup sliced leeks
2 tablespoons margarine
2 tablespoons olive oil
1/2 cup dry sherry
3 (10.5 ounce) cans condensed beef broth
3 3/4 cups water
1/2 teaspoon ground black pepper
1/2 cup uncooked orzo pasta

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Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
182 cal
9%

Fat
8.4 g
13%

Carbs
19.6 g
6%

Based on a 2,000 calorie diet

Reviews (88)

Rate This Recipe

WILKESS

May. 5, 2003

"Quick, easy and absolutely fantastic! I used chicken broth, added more mushrooms and added fresh spinach leaves during the last few minutes. Beautiful and everyone loves it!..." See more"

liz_inpdx

Dec. 10, 2005

"I was so worried this would be fairly flavorless, because I used veggie stock, so I added a couple cloves of garlic and a wee bit more sherry. It was really nice and I would make this again in a hear..." See moretbeat. Nice to find a soup without cream and it's still hearty and yummy."

KANDIYOHIV

Jun. 12, 2006

"I tried this with beef broth first and didn't like it much--it was too heavy and greasy. But I liked the ingredients so tried again with chicken broth and absolutely loved it. Just fantastic! I made..." See more some slight modifications to the recipe--I used a full 8 oz package of mushrooms and two stalks of leeks (this is probably about what the recipe calls for). Used a 50oz can of chicken broth and added about 2.5 cups of water. Will make it exactly the same way next time."

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