A rich, easy soup, using just a few ingredients.  If you can't find leeks, just use green onions.

Mushroom and Leek Soup

mushrooms,

leeks

margarine

olive oil

dry sherry

beef broth

water

black pepper

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.


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!

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 heartbeat. Nice to find a soup without cream and it's still hearty and yummy.

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 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.

My dh and I both loved this one. Pretty sure my adult daughters will also but they will have to wait until next time. I had presliced baby bellas on hand and sliced them up thinner as they were pretty thick. I had a bottle of chardonnay so that is what I substituted for the sherry. Also used vegetable broth so vegan daughter could eat and I will definetly be making again!!

Absolutely wonderful!! Did not have sherry so we used Marsala wine instead. WOW!

Dee-licious! I double the mushrooms and leeks for a chunkier soup.

This was OK. The flavor was fine it went together easy and it looked pretty in a soup turine but I thought it was lacking something. If I was having a dinner party and serving in courses (which I do a few times a year) this would make a nice first course since it's light and tasty. But it wasn't a good choice for a main meal.

"Tops" we enjoyed it very much..did make a couple of changes..we prefer dry red wine to sherry and I added garlic powder to the mushrooms and leek while they were cooking. Hubby and I will make this again often. With the left over soup I added some well browned and seasoned chopped sirloin -- was excellent.

Very tasty soup -- I substituted vegetable broth to make it vegetarian and it was very good!

In looking over the reviews I found the majority were based on how the reviewer changed the recipe not on the recipe itself. As written this is an average soup in my opinion worthy of three stars - it lacks flavor in a big way. Having said that I added garlic to the mushrooms and leeks and threw in a handful of fresh parsley chives and thyme. Rather than the condensed beef broth and water I used equal amounts of beef and chicken broth. Hubby liked this better than I did which surprised me since he typically likes heartier soups which this is not. He suggested this might be even better with some chopped green onion to serve and I agree. The embellishments of garlic and fresh herbs upped this 3-star recipe to four stars but was still rather nondescript. We enjoyed it but I'm not sure I'll make it again.

mushroom and leek soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 6

Author : Ruth

Ingredients

Instructions

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