Leek & Mushroom Soup (v, gf)

This is a delicious and bright soup that can be enjoyed year round and can fit various price points depending upon which mushrooms you choose to use.

Ingredients:

• 3 Tbsp olive oil
• 1 large leek
• 4 oz crimini, shitake, button, or combination mushrooms of choice, sliced
• 1/4 cup white cooking wine or chardonnay 
• 6 cups water
• 2 Tbsp instant vegetable broth (bouillon)
• 1/4 tsp fresh ground black pepper
• 3/4 cup uncooked orzo pasta

Directions:

1. Cut the bottom white part of the leek off, chop and set aside. 
2. Take apart and fully rinse the green leaves of the leek. Slice the leek greens into thin strips, then cut into 2" lengths. Set aside.
3. In a medium to large pot over medium heat, heat the oil. Add the chopped white part of the leek and sauté lightly (not carmelized).
4. Add mushrooms and continue to sauté for a few minutes.
5. Add wine and stir well. Bring to a simmer, continuing to stir.
6. Add the water, bring to a boil and then reduce to a simmer.
7. Add the leek greens, vegetable broth, and black pepper. Continue to simmer for about 10 minutes, or until the leek greens just begin to soften.
8. Bring up to a low boil. Add the orzo and boil for 7-9 minutes (or length of time packaging says to prepare the orzo). Orzo should be al denté; softened but still firm. Remove from heat, let cool a few minutes, and then serve.