Mushroom Soup

This earthy mushroom soup forgoes the cream, and uses a hint of butter, leek, celery, parsley, and chickpea orzo pasta. Try it tonight!

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Ingredients 4 Servings


  • ½ box Barilla® Chickpea Orzo pasta
  • 1 tablespoon extra virgin olive oil                   
  • ½ leek, divided                      
  • 1 tablespoon butter                 
  • 1/3 cup celery, roughly chopped
  • 1 cup packed fresh parsley             
  • ¾ cup onion, roughly chopped              
  • 1 clove garlic
  • 2 cups domestic mushrooms, sliced
  • 5 cups broth    
  • ¼ cup Parmigiano-Reggiano cheese, shaved
  • Add carrots or greens for garnish
  • Salt and black pepper to taste
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  • Cut leek in rings and sauté ¼ of a leek with butter for a few minutes over medium heat. Set aside.

  • 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. 

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

  • 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.

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

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

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