Lemony Mushroom Orzo Soup Recipe

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Lemony Mushroom Orzo Soup Recipe
Lemony Mushroom Orzo Soup Recipe photo by Taste of Home
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Lemony Mushroom Orzo Soup Recipe

Read Reviews
4 3 1
Publisher Photo
My grandmother used to make a similar classic Greek soup, avgolemono, every Sunday after church. Here’s my version of her recipe. The kids and I came up with this variation while experimenting with different ingredients. I think my yia-yia would be proud. —Nick Haros, Stroudsburg, Pennsylvania
Featured In: Grandma's Best Suppers
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 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 eggs
  • 1/4 cup lemon juice
  • 1/4 teaspoon pepper
  • Minced fresh parsley

Directions

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).
Originally published as Lemony Mushroom Orzo Soup in Country Woman August/September 2013, p35

  • 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 eggs
  • 1/4 cup lemon juice
  • 1/4 teaspoon pepper
  • Minced fresh parsley
  1. 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.
  2. 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).
Originally published as Lemony Mushroom Orzo Soup in Country Woman August/September 2013, p35

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Reviews forLemony Mushroom Orzo Soup

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MY REVIEW
Beema User ID: 446601 213558
Reviewed Aug. 10, 2013

"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."

MY REVIEW
Beema User ID: 446601 153257
Reviewed Aug. 10, 2013

"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."

MY REVIEW
Beema User ID: 446601 124304
Reviewed Aug. 8, 2013

"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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