Mushroom And Orzo Soup Food

ORZO MUSHROOM SOUP

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.

LEMONY MUSHROOM-ORZO SOUP FOR TWO

Steps:

• In a small saucepan, saute mushrooms and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, thyme and pepper., Bring to a boil. Stir in the orzo, lemon juice and zest. Cook until pasta is tender, 5-6 minutes.

CREAMY ORZO WITH MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms with 2 tablespoons olive oil, a pinch of salt and a few grinds of pepper on a baking sheet.
• Spread out in a single layer. Roast, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Add the orzo, 2 cups water, the milk, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
• Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
• Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.

BEEF AND MUSHROOM SOUP WITH ORZO

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.

ORZO WITH MUSHROOMS

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.

MUSHROOM AND PARMESAN ORZO

Steps:

• In a saucepan, melt butter and saute the onion and garlic for about 2 minutes.
• Add in the orzo to the onion/garlic mixture, and saute the orzo until golden brown (about 6-7 minutes, could take more or less time to brown).
• Slowly add in the broth, lemon juice and mushrooms; stir to combine.
• Simmer covered on low heat for about 15-20 minutes, or until pasta is JUST firm-tender and most of the liquid is absorbed (do not overcook the orzo!).
• Remove from heat and add/mix in the Parmesan cheese, salt and pepper; toss to combine.
• Transfer to a large bowl and serve immediately.

LEMONY MUSHROOM ORZO SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add mushrooms and celery; cook and stir 6-7 minutes or until tender. Add broth and bouillon; bring to a boil. Stir in orzo; return to a boil. Cook, uncovered, 7-9 minutes or until orzo is al dente, stirring occasionally. Remove from heat; let stand 5 minutes., Meanwhile, in a large bowl, whisk eggs, lemon juice and pepper. Gradually whisk in 1-1/2 cups of the hot broth; return all to pan, stirring constantly. Cook over medium heat until broth is slightly thickened, stirring occasionally. (Do not allow to boil.) Top servings with parsley.