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Lemony Mushroom-Orzo Soup for Two Recipe
Lemony Mushroom-Orzo Soup for Two Recipe photo by Taste of Home

Lemony Mushroom-Orzo Soup for Two Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Lemony Mushroom-Orzo Soup in Country Woman February/March 2009, p22

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Reviewed May. 18, 2014

"We love orzo and mushroom so how could we not enjoy. The lemon zest and fresh lemon juice add a more delicate flavor which adds to all else. I omitted the parsley and thyme just not to my taste. We will definitely make again and again. I increased quantities to six servings and only wanted to have left overs so we'll have to make again real soon. Used baby portabellas sliced."

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