Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive or vegetable oil |
| 1½ cup | Thinly sliced onion; separated into rings |
| ¼ pounds | Quartered and thinly sliced Portabella or button mushrooms |
| 5 cups | Water |
| 3 \N | Beef bouillon cubes |
| ½ teaspoon | Dried thyme leaves |
| ⅔ cup | (4 oz.) SAN GIORGIO Orzo; uncooked |
| 1 tablespoon | Dry sherry; (optional) |
| \N \N | Salt and ground black pepper to taste |
| 2 tablespoons | Grated Parmesan cheese; (optional) |
Impress company with an easy gourmet-style soup. On weeknights, use button mushrooms and skip the sherry. (never family is as good as company, IMHO) Prep Time: 15 min. Start to Finish: 30 min.
In large saucepan over medium heat, heat oil; add onion and mushrooms.
Cook, stirring frequently, 5 minutes or until onion is tender. Stir in water, bouillon and thyme; heat to boiling. Stir in orzo; return to a boil.
Reduce heat; cook at a medium boil 12 minutes, or until pasta is tender.
During last 2 minutes of cooking, add sherry, if desired. Season to taste.
Serve sprinkled with cheese. 5 servings (1 cup each).
Posted to recipelu-digest Volume 01 Number 489 by molony <molony@...> on Jan 10, 1998