Rhea's Orzo Mushroom Soup

Spring is finally here! The temperatures are climbing so that means I'll have to ease off making soup soon. But before then there are two recipes I really want to try. They are both from Rhea.

To be honest, I'd never heard of orzo before but I found it quite easily at the superstore. It looks like rice, tastes like rice but is a form of pasta. I was really impressed when I read the nutritional information;  loads of B-complex vitamins, fibre, iron and protein. Sounds good to me!

Here's the recipe. I halved the amounts.


Rhea's Orzo Mushroom Soup

INGREDIENTS:
1  lbs. fresh button mushrooms
3 tbsp. all purpose flour
3 garlic cloves, minced
5 cups water
3 tbsp. vegetable stock powder
3 green onions, thinly sliced
1 tsp. Salt
1 tsp. freshly ground pepper
cup orzo pasta, uncooked
1 cup non-fat sour cream

DIRECTIONS:
Heat lightly greased large Dutch oven until hot, then sauté mushrooms, flour, and garlic for 5 minutes.
Add water, bouillon powder, green onion, salt, and pepper. Simmer for 15 minutes.
Add orzo. Simmer for 10 minutes. Remove from heat. Stir in sour cream. Makes 9 cups (2.25 L)



I added half a cup of sour cream to the soup. It tasted good but I think you can get away with adding less.

 The final product:

I loved it! It was so filling. One bowl was enough for me to feel full. I wish I'd discovered this soup in the winter! Thanks Rhea!