Leek, Mushroom and Orzo Soup

Another wonderfully delicious and comforting soup recipe for another cold winters day here in Buffalo, NY. Using up a bunch of leeks (left from making Spanakopita last week), a batch of mushrooms about ready to turn and some green onions is the name of the game tonight. This soup is full of those things, along with some orzo, a touch of lemon, dry sherry and of course chicken broth. You could make this vegetarian by using vegetable broth instead of chicken broth. Either way, it’s warm, comforting and full of flavor.


I adapted this recipe from one I found on allrecipes.com. Awesome site, you can search by keyword, ingredient or just browse. They even have a recipe “spinner” on the mobile app so if you’re totally clueless you can get the wheels turning that way. I think they have a magazine these days too. Maybe I’ll look into that, but for now I seem to find most of everything I need inspiration-wise between allrecipes.com and cooksillustarted.com. Only problem with Cooks is that you need a paid membership to access it. I have found that membership worth it however since they have all kinds of awesome product reviews and in-depth discussions of the best way to go about cooking a dish, if you’re into thta sort of thing, which I am being the dork I am.


Leek, Mushroom & Orzo Soup

(Adapted from “Mushroom and Leek Soup” on allrecipes.com)


  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 cup thinly sliced leeks, white and light green part only, washed thoroughly
  • 8 oz. white button mushrooms (or Baby Bellas or cremini), cleaned and thinly sliced
  • 1 shallot, minced
  • 2 large cloves of garlic, minced
  • Kosher salt and ground black pepper
  • ½ cup dry sherry
  • 32 oz. low sodium chicken broth
  • 3 cups of water
  • 1 tsp. dried thyme
  • 1 bay leaf
  • ½ cup orzo
  • Juice of half a lemon
  • ¼ cup thinly sliced green onions
  • 2 cubes of chicken bouillon, optional


  • Heat the butter and oil in the bottom of a large, heavy saucepan or Dutch oven over medium-high heat
  • Sauté the leeks, mushrooms, garlic and shallot until soft
  • Season with salt and pepper
  • Stir in the sherry and cook until half of the liquid is evaporated



  • Stir in the chicken broth, water, dried thyme, bay leaf and salt and pepper to taste (start with about ½ tsp. of each and work up from there)
  • Add chicken bouillon, if using (this is if you feel you would like a stronger flavored soup- OR you may use all chicken broth instead of some broth and some water)
  • Bring to a boil, add orzo and simmer for about 10 minutes
  • Stir in the lemon juice and green onions
  • Check seasoning and adjust to taste





8 responses to “Leek, Mushroom and Orzo Soup

    • I have really grown fond of leeks and they are perfect in this soup with the mushrooms! I am all out of it already and that makes me sad, lol.

  1. Ah, Jess, mail me an envelope of the soup. I’m so hungry for something fresh and delicious, and after the week I’ve had I need that soup! Oh, yeah. Got a note from WordPress asking me if I want to start a new blog, so maybe soon I’ll be back in the family.

    • Yaaay! How exciting! Maybe someday there will be a way to teleport food. Wouldn’t that be fun? We could actually share our creations. Or maybe it would be dangerous because we would have to share and we might not want to. LOL.

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