Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil, (divided)
  • 8 ounces white button mushrooms, (cleaned and sliced)
  • 1 medium onion, (diced)
  • 2 medium carrots, (diced)
  • 2 medium celery stalks, (diced)
  • 3 garlic cloves, (minced)
  • 5-6 cups vegetable broth
  • 2 tablespoons lemon juice, (plus more to taste (I generally use about 3 tablespoons))
  • 1 tablespoon finely chopped fresh rosemary ((or 1 teaspoon dried))
  • 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried))
  • 1 teaspoon lemon zest
  • 1/2 cup dried orzo pasta
  • Salt and pepper, (to taste)

Instruction

  • Coat the bottom of a large nonstick pot with 2 tablespoons of oil and place it over medium heat.
  • When the oil is hot, add the mushrooms in an even layer. Cook the mushrooms for about 5 minutes, gently flip, and cook for about 5 minutes more, until they're browned on both sides.
  • Remove the mushrooms from the pot and transfer them to a plate.
  • Add the remaining tablespoon of oil to the pot and give it a minute to heat up.
  • When the oil is hot, add the onion, carrots, and celery. Cook the veggies, stirring occasionally, for about 5 minutes, until they begin to soften up.
  • Add the garlic and cook for about 1 minute more, until very fragrant.
  • Stir in 5 cups of broth, lemon juice, zest, rosemary and thyme. Return the mushrooms to the pot.
  • Raise the heat to high and bring the liquid to a boil.
  • Lower the heat to a simmer and allow the soup to cook for about 20 minutes, until the veggies are soft. Add more broth if the liquid reduces too much.
  • Stir in the orzo and continue to simmer, stirring occasionally, until tender, about 8 minutes (refer to package instructions).
  • Remove the pot from heat and season with salt and pepper to taste. Add more lemon juice if you like.
  • Ladle into bowls and serve.