a simple, delicious soup that just requires a few ingredients. If leeks aren’t available, just substitute green onions.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 ounces fresh mushrooms, sliced
- 1 cup sliced leeks
- 2 tablespoons margarine
- 2 tablespoons olive oil
- ½ cup dry sherry
- 3 (10.5 ounce) cans condensed beef broth
- 3 ¾ cups water
- ½ teaspoon ground black pepper
- ½ cup uncooked orzo pasta
Instructions
- 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 Facts
| Calories | 182 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 1233 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I loved the ease of this soup recipe. And it was delicious! I doubled the recipe, used baby bella mushrooms, and used broth from Osem brand powdered chicken flavored consomme instead of beef broth. I didn’t have orzo, so substituted stelline, star shaped pasta instead. It hit the spot. Yet…I might add some fresh herbs or other seasonings next time I make it.
This was perfect as it except I used half the oil/butter called for to soften the leek. That doesn’t count, right?
Prior reviews helpful. I used chicken broth, more leeks and mushrooms than recipe. I also added about 1/2 tsp salt and 3/4 tsp tarragon for some flavor. Husband said it was “good!” I would make again, but use less oil initially, maybe only 2 tbsp total.
Good but a bit bland, and it has too much pepper. I added a tablespoon of Thai chili paste, which added the right flavor.
My family loved this recipe! I did double the mushrooms and used chicken broth instead of beef broth.
Easy and delicious! The only change I made was a little less broth for a little heartier soup. It’s also a pretty quick soup to make.
THIS IS OUTSTANDING! Super simple. I was just looking for something to do with my left over leeks from another dish. I just happened to have beef stock in the freezer that I made myself. I did not add orzo. I served this like French Onion Soup (provolone over crunchy bread). I made a boat load so I’m about to freeze the rest for winter. VERY tasty! VERY.
Very good but a little bland, although might be too much pepper for some. I did exactly as the recipe stated. Next time I would add more sherry and Somme herbs and/or garlic.
loved this soup! Just felt it was missing something so added Worcestershire sauce, rosemary and a dash of cayenne. It was awesome. Will definitely make this again. Thank you for a simple and wonderful new recipe to go into the soup rotation.
this is a perfect fall day soup. i always thought mushroom soup had to be creamy but not any more. yummm my hubby though did add cream to his and said it was great.
Delicious soup. I added spinach and small mushroom raviolis. I’ll definitely make this again.
I also add a beef bouillon to the recipe and it was fantastic!!!! If you like mushrooms, this is the soup!!!
Quick. Easy. Delicious. This recipe ticked all the boxes for me. I don’t usually even like mushrooms but this was heavenly. All who tried it agreed that this recipe is a keeper.
I added some mushrooms and it was delicious.
Excellent! I added thyme.
We found the soup to be somewhat bland, but a good base to build from.
extremely easy to make. I used marsala cooking wine in lieu of the sherry. I thought that I had made French Onion Soup. Delicious.
Pretty bland but not terrible. Added a teaspoon of salt and used bowtie pasta instead of orzo. Might consider adding some celery seed or adding garlic when sauteing the leeks and mushrooms.
Great recipe! I sautéed onions, mushrooms (12 oz) and a carrot in olive oil and garlic butter, used brandy and half mushroom stock, half beef stock. Excellent flavour – I will definitely make this again.
I added about 1.5 cloves of garlic. Wonderful!
It’s delicious! I made it from beef bone stock that I made.