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Orzo Soup With Mushrooms, Parmigiano Cheese and Leeks

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.2453
Energy (kCal)779.965
Carbohydrates (g)35.6812
Total fats (g)22.222
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. SLICE leek in rings and sauté with butter in a skillet for a few minutes over medium heat. Set aside. | 2. HEAT broth in a large pot. | 3. HEAT oil in a separate pot and sauté remaining leeks, parsley, celery, onion, garlic and mushrooms until the vegetables get a little mushy. | 4. ADD hot broth; season with salt and pepper. Boil mixture for 20 minutes. | 5. PROCESS 1 cup of soup in a blender until mixture reaches a smooth consistency. Add the pureed soup to the soup mixture. | 6. Increase cooking temperature to bring soup to a boil. | 7. STIR in Orzo cook according to package directions. | 8. ALLOW soup to rest ten minutes before transferring to individual bowls. | 9. GARNISH with leek rings and shaved Parmigiano cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    leek 1/2 27.145 6.2968 0.6675 0.1335
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    extra virgin olive oil 1 tablespoon 201.7333 0.0 44.88 1.1333
    celery 1/3 cup chopped 5.3867 0.9999 0.2323 0.0572
    parsley 1 cup chopped 21.6 3.798 1.7819999999999998 0.474
    onion 3/4 cup chopped 48.0 11.208 1.32 0.12
    garlic clove 1 201.7333 0.0 44.88 1.1333
    mushroom 2 cups sliced - - - -
    salt - - - -
    black pepper ground - - - -
    chicken broth 5 cups 390.6 9.45 55.692 13.104000000000001
    orzo pasta 8 ounces 201.7333 0.0 44.88 1.1333
    parmigiano 1/4 cup shaved 201.7333 0.0 44.88 1.1333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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