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Michele's Mushroom Soup with Pasta




"Only the pure of heart can make a good soup."
~ Beethoven

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Michele's Mushroom Soup with Pasta

1 cup well-washed and thinly sliced leek
3 tablespoons unsalted butter
1/3 cup grated carrot
1/3 cup minced celery
1 1/2 teaspoons sweet paprika
1 pound mushrooms, sliced
1 garlic clove, minced
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
Salt and pepper to taste
4 cups stock (vegetable, chicken or beef)
1/2 cup dry white wine
1/2 cup small dried pasta such as orzo
or broken angel hair pasta
1/2 cup broth
1/3 cup sour cream at room temperature
1/4 cup minced fresh parsley leaves
1/4 cup snipped fresh chives
1/4 cup freshly grated Parmesan cheese.

In a heavy stainless steel or enameled saucepan cook leek in butter over moderately low heat, stirring, for 3 minutes or until just softened. Add the carrots and celery. Cook the mixture, stirring, 3 minutes and stir in paprika. Add mushrooms, garlic, basil, thyme, and salt and pepper to taste. Cook
the mixture, stirring, 3 minutes. Add stock and wine. Simmer mixture, partially covered, for 25 minutes. Add pasta and cook 10 minutes longer.
In a bowl, whisk 1/2 cup broth into the sour cream and stir in parsley,
chives and Parmesan. Stir the sour cream mixture into the soup and barely simmer, stirring, until the soup is heated through. You may wish to add freshly ground black pepper to taste. You may need to add more stock
to achieve the desired consistency. Serves 4 to 6.

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