• 2 cups leeks, chopped
• 1 tablespoon oil
• 2 cups mushrooms, sliced
• 1 cup dry orzo (rice shaped pasta)
• 2 cups low-sodium chicken or vegetable broth
• 1 1/2 cups tomato, chopped
• 3 tablespoons cream cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon each salt and pepper

1. Sauté leeks in oil in a medium skillet over medium heat, stirring occasionally, until the leeks are soft (about 5 minutes).

2. Add mushrooms and cook until soft (about 5 minutes).

3. Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.

4. Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almost tender, about 8 minutes.

5. Add the tomatoes and simmer until orzo is tender (about 2 minutes).

6. Remove from heat and stir in cream cheese, garlic powder, salt and pepper. Serve warm.

Refrigerate leftovers within 2 hours.