Name: Mushroom and Leek Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 ounces fresh mushrooms, sliced; 1 cup sliced leeks; 2 tablespoons margarine; 2 tablespoons olive oil; 0.5 cup dry sherry; 3 (10.5 ounce) cans condensed beef broth; 3.75 cups water; 0.5 teaspoon ground black pepper; 0.5 cup uncooked orzo pasta

Cook Time: 35 minutes

Ingredients

4 ounces fresh mushrooms, sliced
1 cup sliced leeks
2 tablespoons margarine
2 tablespoons olive oil
cup dry sherry
3 (10.5 ounce) cans condensed beef broth
3 cups water
teaspoon ground black pepper
cup uncooked orzo pasta

Directions

Step 1: In a large pot over medium-high heat, saut the mushrooms and leeks in the margarine and olive oil until tender.

Step 2: Add the dry sherry to the pot and cook, allowing the liquid to reduce by half.

Step 3: Stir in the beef broth, water, and ground black pepper. Bring the mixture to a boil.

Step 4: Once boiling, add the uncooked orzo pasta and reduce the heat to a simmer. Cook gently for about 10 minutes, or until the pasta is tender.

Step 5: Garnish with extra sliced mushrooms if desired, and serve warm.

Nutrition Facts (per serving)

Calories	182
Total Fat	8g (11% DV)
Saturated Fat	1g (7% DV)
Cholesterol	6mg (2% DV)
Sodium	1233mg (54% DV)
Total Carbohydrates	20g (7% DV)
Dietary Fiber	1g (4% DV)
Total Sugars	2g
Protein	7g (13% DV)
Vitamin C	2mg (3% DV)
Calcium	16mg (1% DV)
Iron	2mg (8% DV)
Potassium	206mg (4% DV)