Lemony Mushroom-Orzo Soup for Two
Here's a versatile soup that works as an appetizer or as a 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
Ingredients
- 2-1/2 cups sliced fresh mushrooms
- 2 green onions, chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1-1/2 cups reduced-sodium 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 zest
Directions
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1In a small saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, thyme and pepper.
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2Bring to a boil. Stir in orzo, and lemon juice and zest. Cook until pasta is tender, 5-6 minutes.
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