Mushroom and Orzo Soup
Category
Gourmet Soups, Stews, & Bisques
Servings
4
A simple, warming soup fortified with the meaty flavor of mushrooms.
Ingredients
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2 tablespoons vegetable oil
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1 cup diced onions
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4 ounces fresh wild mushrooms, sliced
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10 ounces brown or cremini mushrooms, sliced
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2 tablespoons flour
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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)
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1 bay leaf
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1/3 cup dry orzo pasta
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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.