Mushroom Leek Soup
4 oz. Fresh Mushrooms (I use 8)
1 c. sliced leeks
2 tbsp. Margerine (I omitted)
2 tbsp. Olive Oil
1/2 c. Dry Sherry
6 c. Beef Broth
Ground Black Pepper to taste
1/2 c. Uncooked Orzo
In a Dutch Oven over med-hi heat, saute the mushrooms and leeks in margerine and oil. Add the Sherry, and reduce liquid by half. Add the broth and pepper. Bring to a boil and add the pasta. Boil gently for 10 min., or until the orzo is cooked.
Recipe was found at Allrecipies.com
FYI- This is fantastic with a Chicken Caesar Salad and a nice Cote du Rhone.
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