MUSHROOM ORZO
After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.
Provided by BABARCLAY
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
- Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 241.3 mg, Sugar 1.2 g
ORZO WITH MUSHROOMS
A very tasty and easy side dish. My husband likes this topped with a grating for parmesan cheese. Toasted walnuts are also a nice touch for presentation.
Provided by Ms B.
Categories Low Cholesterol
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large heavy saucepan over medium-high heat.
- Saute onion and mushrooms until tender and golden brown.
- Pour in broth, and bring to a boil.
- Stir in orzo, reduce heat to low, and cover.
- Simmer until orzo is tender and liquid is absorbed, about 15 minutes.
- If after 15 minutes there is still liquid, remove cover, and cook until liquid is gone.
- Season with salt and pepper to taste.
BEEF MUSHROOM BARLEY SOUP
Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day.
Provided by Wendellian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 3h25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
- Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
- Pour beef stock into the pot.
- Stir pearl barley into the stock.
- Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
- Stir mushrooms through the soup; cook 1 hour more.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 43.9 g, Cholesterol 83.5 mg, Fat 25.3 g, Fiber 10.2 g, Protein 37.8 g, SaturatedFat 9.1 g, Sodium 219.7 mg, Sugar 9.6 g
BEEF AND MUSHROOM SOUP WITH ORZO
This soup is best prepared in two installments. Make the broth one day, refrigerate overnight and remove any fat. Add the sautéed vegetables and orzo the next day.
Provided by Eva99
Categories Low Cholesterol
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil in a large heavy saucepan.
- Brown the beef; add the onion and brown lightly on the cut side.
- Add the bay leaf and water.
- Heat over medium heat until almost boiling.
- For a clearer broth, do not let boil.
- Cook, uncovered, at a gentle simmer for 2 hours.
- Strain broth through a sieve lined with dampened paper towels.
- Chill overnight and finish soup next day or continue with recipe.
- Pull meat into strings; set aside.
- Heat the remaining oil in saucepan.
- Add chopped onion, celery and carrot.
- Sauté until golden, about 10 minutes.
- Stir in garlic, sauté 1 minute more.
- Add the mushrooms, sauté until golden, about 10 minutes.
- Season with salt and pepper.
- Add the shredded meat and broth to the sautéed vegetables; stir in parsley, frozen vegetables and orzo.
- Heat to boiling.
- Simmer, uncovered, until orzo is tender, about 15 minutes.
- Season to taste with salt and pepper.
BEEF VEGETABLE SOUP WITH ORZO
Make and share this Beef Vegetable Soup With Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, over high heat, add the first 10 ingredients; stir to combine.
- Bring to a boil.
- Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
- Add in the mushrooms and orzo.
- Simmer covered for 10 more minutes.
- Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
- Ladle into individual soup bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 195.4, Fat 4.3, SaturatedFat 1.8, Cholesterol 48.4, Sodium 1283.5, Carbohydrate 17.6, Fiber 3.2, Sugar 6.5, Protein 22.9
BEEF AND ORZO SOUP
Make and share this Beef and Orzo Soup recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in 4-quart saucepan until sizzling.
- Add beef pieces, cook over medium-high heat, stirring occasionally, until browned (7 to 10 minutes).
- Add all remaining ingredients except cheese and parsley.
- Continue cooking until mixture comes to a boil (3 to 5 minutes).
- Cook, stirring occasionally, until orzo is tender (10 to 12 minutes).
- To serve, top each serving with cheese and garnish with parsley.
ORZO MUSHROOM SOUP
An easy, delicious and low fat soup. Perfect for a cold winter night. From Company's Coming Low Fat Cooking.
Provided by celenashaw76
Categories Vegetable
Time 25m
Yield 9 cups
Number Of Ingredients 10
Steps:
- Heat lightly greased large Dutch oven until hot. Saute mushrooms, flour and garlic for 5 minutes.
- Add water, bouillon powder, green onion, salt and pepper. Simmer for 15 minutes.
- Add orzo. Simmer for 10 minutes.
- Remove from heat. Stir in sour cream.
Nutrition Facts : Calories 90.4, Fat 0.8, SaturatedFat 0.3, Cholesterol 2.6, Sodium 57.3, Carbohydrate 16.6, Fiber 1.3, Sugar 3.6, Protein 5.4
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