Mushroom Soup with Toasted Orzo
Ingredients
- 1/2 cup orzo
- 2 tablespoons butter
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 cups fresh mushrooms, chopped
- 2 tablespoons flour
- 4 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons parsley, chopped
Preparation
In a wide skillet, place the orzo pasta and put the skillet on medium heat, stir the orzo until it becomes golden brown.
In a thick-bottomed medium pot, place the butter and put the pot on medium heat to melt the butter.
Add the onion and garlic, stir for a few minutes until the aroma rises.
Add the mushrooms, stir until they soften and release their aroma.
Add the flour, stir to coat the mushrooms completely and toast the flour.
Add the broth, stir well to dissolve the flour and thicken the broth slightly, then cover and let simmer on medium heat for 15 minutes or until fully cooked.
Blend the mixture in a blender until smooth.
Return the soup to the pot and put it back on medium heat, then add the toasted orzo and let it simmer for 15 minutes until the pasta is cooked, adding more broth if needed.
Serve hot with toasted bread.
