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Mushroom and Orzo Soup

A simple, warming soup fortified with the meaty flavor of mushrooms.


  • 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


  1. 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.
  2. Reduce the heat to low and stir in the flour.
  3. Add the diluted Glace de Viande® (or Essence de Champignon Gold®) in a steady stream, stirring continuously, so the stock absorbs the flour.
  4. Add the bay leaf.  Bring the soup to a boil, stirring occasionally; then reduce the heat and simmer, covered, for 15 minutes.
  5. 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.
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Classic French Stocks and Sauces