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"The belly rules the mind."--Spanish Proverb

Mushroom Orzo Soup Recipe

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This recipe for Mushroom Orzo Soup is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C chopped onion
2 T olive oil
14 oz baby portabella mushrooms
2 T flour
3 1/2 C vegetable broth (I use rapunzel veg boullion cubes. 2 C water to 1 cube)
1/3 C orzo pasta
1 bay leaf
Directions:
Directions:
Heat oil in a soup pot. Add onion & mushroom. Cook on medium heat until soft. Reduce heat to low & add flour. Add broth in a steady stream, stirring constantly to blend with the flour. Add the bay leaf & return to a boil. Reduced heat & simmer covered for 15 minutes. Add orzo & cook 6-8 minutes until tender. Discard bay leaf.


210 calories
Number Of Servings:
Number Of Servings:
4

 

 

 

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