I know you’ve all missed my soups, and soup season isn’t over yet (it’s never over for me, I just love soups 🥣). Here’s a hearty one for you, one I’m sure you’ll make again and again.
Ingredients
- 🍄 2 cups chopped white mushrooms
- 🍄 1 medium onion chopped
- 🍄 2 cloves garlic chopped
- 🍄 1/2 cup orzo
- 🍄 2 tbsp butter
- 🍄 1 tbsp flour
- 🍄 2 cups water
- 🍄 1/4 cup full fat milk
- 🍄 2 cubes chicken bouillon
- 🍄 salt + pepper + parsley
Instructions
- 1- in a 5 Qt pot melt 2 tablespoons of butter on medium heat, add 1 onion, 2 cloves of garlic, a bit of salt and sauté until transparent.
- 2- add 2 cups of mushrooms and black pepper, keep stirring for 3-4 minutes then add 1 tablespoon of flour. Keep stirring the roux for 2 more minutes ( don’t stop stirring you don’t want it to burn ).
- 3- add your liquids give the soup one more stir, let it reach a boil. Turn the heat on low and cover to cook.
- 4- in the meantime place the orzo in a dry skillet and toast on medium heat, stirring all the time until golden.
- 5- uncover the soup, make sure the vegetables are cooked, you will notice that it has thickened because of the roux. Using a blender stick blend the soup to an almost smooth consistency. ( You might want to add a 1/3 cup water if the soup turns thick ) 6- Add the orzo and keep on stirring ( now this step is essential. Remember orzo is pasta and you don’t want it to stick together or stick to the bottom ) cook the orzo with the soup uncovered until al dente, turn off the heat add the parsley and stir . Let stand so the flavors would come together.
- Serve and enjoy!
- Bon appetite, sahtain, صحتين 🌻.