Step 1

Cut leek in rings and sauté ¼ of a leek with butter for a few minutes over medium heat. Set aside.

Step 2

Meanwhile in a separate pan sauté the rest of the leek with the olive oil, parsley, celery, onion, garlic, and mushrooms until the vegetables are soft.

Step 3

Add hot broth, season with salt and pepper and boil for 20 minutes.

Step 4

Process 1 cup of soup in a blender until it is a smooth consistency. Add the pureed soup back in with the rest of the soup.

Step 5

Turn on the heat and when the soup starts boiling stir in pasta, cook for the recommended cooking time on the packaging.

Step 6

Let soup sit ten minutes before serving in individual bowls. Add sautéed leek rings, carrots, or greens for garnish.