Reviewed: Apr. 11, 2012

I made MANY alterations, but that was just because I do that with ALL recipes. I used 1/2 lb of sliced mushrooms, 3 entire sliced leeks, didn't measure the margarine or oil (used grape seed oil), 7 sliced green peppers, 1 Tbsp minced garlic, 1 cup cooking sherry, 32 oz low sodium vegetable broth, 1 Tbsp chicken better than bouillon, 2 cups water, generous sprinkling of onion powder and garlic powder, 2 cups of dry orzo pasta, and an unmeasured amount of salt, pepper, and cumin. It was more of a moist pasta dish than a soup, but it was sooooo delicious!!!! Next time, I will use more mushrooms, and many less orzo, so I have more broth.

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Reviewer:

tammy.carreras

Cooking Level: Expert

Reviewed: Apr. 5, 2012

Family loved this soup. I didn't have everything, but the changes I made still made a great soup. I only had about a third cup orzo, so I added uncooked long grain brown rice to make up the difference. I was also out of dry sherry and substituted dry white wine.I did let it simmer until the rice was done.

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Reviewer:

MiniFarmer

Reviewed: Jan. 18, 2012

easy as written and tasted great! i would say serves 4 for lunch not 6.

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Reviewer:

Tiffany

Cooking Level: Expert

Living In: Springfield, Oregon, USA

Reviewed: Jan. 14, 2012

wish the leeks were more of a statement

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Reviewer:

LEDEJ13

Reviewed: Jan. 11, 2012

Pretty good. I probably screwed it up myself bc I substituted veg stock for beef stock. It was good but could have been better.

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Reviewer:

jkick

Cooking Level: Intermediate

Reviewed: Nov. 23, 2011

First time I ever ate or cooked with leeks and I was impressed. Really a tasty soup and oh, so easy to make!

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Reviewer:

Charlee

Home Town: Chicago, Illinois, USA

Reviewed: Oct. 18, 2011

My husband said he couldn't be happier with the soup! I was so glad I loved it without the heavy cream that other leek recipes call for. I did make several changes: chicken instead of beef broth, no water (but the orzo was already cooked - leftovers), added garlic, oyster mushrooms, extra leeks, thinly sliced potatoes (only 2 red pots, they were gonna get old soon), grated parm on top. It turned out like a chicken noodle soup but way more delicate and fine with the mushrooms and leeks. We're definitely having this again.

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Reviewer:

wifey

Reviewed: Oct. 17, 2011

Fantastic soup. It was warm and hearty, perfect going into Autumn. My husband loved it, and we slurped away with some crusty bread on the side. The only change I will make for the future, because I will make it again, is to reduce the amount of margarine, I thought it was a bit much.

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Reviewer:

jmerar

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Oct. 1, 2011

Great soup. The fresh mushrooms and leeks lent it a sophistication that the adults appreciated and the orzo gave it a fun twist that made it appealing to the kids. A winner.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Sep. 5, 2011

Really tasty! I used very dry red wine instead of sherry, homemade beef broth and brown rice instead of orzo (it was what I had on hand). Lovely soup for one of the first cool days of fall!

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