A rich soup using just a few ingredients. Use any small pasta shape you desire like shells or elbow macaroni, or try pearl barley or rice.
Quick, easy and absolutely fantastic! I used chicken broth, added more mushrooms and added fresh spinach leaves during the last few minutes. Beautiful and everyone loves it! - 07 Oct 2002 (Review from Allrecipes US | Canada)
I was so worried this would be fairly flavorless, because I used veggie stock, so I added a couple cloves of garlic and a wee bit more sherry. It was really nice and I would make this again in a heartbeat. Nice to find a soup without cream and it's still hearty and yummy. - 10 Dec 2005 (Review from Allrecipes US | Canada)
I tried this with beef broth first and didn't like it much--it was too heavy and greasy. But I liked the ingredients so tried again with chicken broth and absolutely loved it. Just fantastic! I made some slight modifications to the recipe--I used a full 8 oz package of mushrooms and two stalks of leeks (this is probably about what the recipe calls for). Used a 50oz can of chicken broth and added about 2.5 cups of water. Will make it exactly the same way next time. - 12 Jun 2006 (Review from Allrecipes US | Canada)