Lemony Mushroom Orzo Soup Recipe
- 2 tablespoons butter
- 1 pound sliced fresh button mushrooms
- 1 pound sliced fresh baby portobello mushrooms
- 1 celery rib, sliced
- 2 cartons (32 ounces each) chicken broth
- 2 teaspoons chicken bouillon granules
- 1-1/2 cups uncooked orzo pasta
- 2 Eggland's Best Eggs
- 1/4 cup lemon juice
- 1/4 teaspoon pepper
- Minced fresh parsley
- 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. Yield: 8 servings (2-3/4 quarts).
Reviews for Lemony Mushroom Orzo Soup(3)
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I made this a second time. This time, I needed to prepare it in advance, for meal the next day. The orzo grew to about three times it's normal cooked size, absorbing almost all the soup's liquid. I had gravy instead of soup. So, when I make this again, I will not cook the orzo with the soup, but separately and add just before serving.
I made this a second time, this time, I needed to prepare it in advance, for meal the next day. The orzo grew to about three times it's normal cooked size, absorbing almost all the soup's liquid. I had gray instead of soup. So, when I make this again, I will not cook the orzo with the soup, but separately and add just before serving.
I love mushrooms and orzo, but I was a little shy about adding lemon to a soup.. Lo and behold, it works, and I loved it. Easy to prepare, wonderful aroma while cooking and makes a nice cozy Sunday night supper.
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