Lemony Mushroom-Orzo Soup Recipe

Lemony Mushroom-Orzo Soup Recipe photo by Taste of Home

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“Here's a versatile soup that works as an appetizer or side for a sandwich lunch. It's loaded with mushrooms and orzo pasta-and lemon livens up its mild flavor.” —Edrie O'Brien, Denver, Colorado

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Lemony Mushroom-Orzo Soup Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

2-1/2 cups sliced fresh mushrooms
2 green onions, chopped
1 tablespoon olive oil
1 garlic clove, minced
1-1/2 cups chicken broth
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/4 cup uncooked orzo pasta
1-1/2 teaspoons lemon juice
1/8 teaspoon grated lemon peel

Directions

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 peel. Cook for 5-6 minutes or until pasta is tender. Yield: 2 servings.

Nutritional Facts 1 cup equals 194 calories, 8 g fat (1 g saturated fat), 4 mg cholesterol, 744 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Lemony Mushroom-Orzo Soup in Country Woman February/March 2009, p22