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Mushroom and Orzo Soup
Description
A simple, warming soup fortified with the meaty flavor of mushrooms.Ingredients
Serves
4
- 2 tablespoons vegetable oil
- 1 cup diced onions
- 4 ounces fresh wild mushrooms, sliced
- 10 ounces brown or cremini mushrooms, sliced
- 2 tablespoons flour
- 1 1/2 ounces Glace de Viande® dissolved in 3 1/2 cups hot water (or, for an even deeper mushroom flavor, use 1 1/2 ounces Essence de Champignon Gold® dissolved in 3 1/2 cups of hot water)
- 1 bay leaf
- 1/3 cup dry orzo pasta
- Salt and ground black pepper
Methods/steps
- Heat the oil in a soup pot. Add the onions and mushrooms, and cook over medium heat 10-12 minutes until the vegetables are soft, stirring occasionally.
- Reduce the heat to low and stir in the flour.
- Add the diluted Glace de Viande® (or Essence de Champignon Gold®) in a steady stream, stirring continuously, so the stock absorbs the flour.
- Add the bay leaf. Bring the soup to a boil, stirring occasionally; then reduce the heat and simmer, covered, for 15 minutes.
- Add the orzo and simmer 6-8 minutes more, until the pasta is tender. Discard the bay leaf and season to taste with salt and pepper.
