Post by marlaoh on Mar 19, 2004 7:42:04 GMT -6
Mushroom and Leek Soup
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
Directions
1 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.
2 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.
Makes 6 servings
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
Directions
1 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.
2 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.
Makes 6 servings