- 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
- 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.
03/03/2017
recipepes.com
Mushroom and Leek Soup, recipe
PT15M
PT1H
5
455 calories
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