Orzo and onion mushroom soup

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

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