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Lemony Mushroom Orzo Soup

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
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    8 servings (2-3/4 quarts)

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.
Nutrition Facts
1-1/3 cups: 225 calories, 6g fat (2g saturated fat), 59mg cholesterol, 1243mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 11g protein.

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Reviews

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Average Rating:
  • misscoffeepot
    Jul 28, 2020

    Not sure why someone posted it was bland? I used home broth and the bouillon and it was a rich flavorful broth. I added 1 diced carrot,and 1 sliced green onion. We enjoyed this very much, and I will be making it again and again

  • Darlene
    Jun 18, 2019

    Very bland. Will not make it again.

  • Beema
    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.

  • Beema
    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.

  • Beema
    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.