Description
A warm and creamy soup filled with earthy mushrooms and tender orzo pasta, perfect for chilly evenings.
Ingredients
Scale
- 1 cup orzo pasta
- 8 oz mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes. Stir in the minced garlic and cook for another 30–60 seconds.
- Pour in the vegetable broth and bring it to a boil. Stir in the orzo, then reduce heat to a simmer. Cook according to package instructions until al dente, stirring occasionally.
- Once the orzo is cooked, stir in the heavy cream or coconut milk and warm gently for 1–2 minutes. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
Store leftovers in the refrigerator for up to 3–4 days. For freezing, omit cream and freeze soup for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 700mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg