Mushroom orzo soup is the lighter side of pasta soup - delicate rice-shaped pasta in a flavorful mushroom broth, brightened with lemon and fresh dill. It's elegant enough for company yet simple enough for any night.
Unlike heavier cream-based soups, this one lets the mushroom flavor shine through in a clear, aromatic broth. The orzo adds satisfying substance without weighing things down.
About Orzo
- Shape: Rice-shaped pasta
- Texture: Delicate, tender
- Cooking: Absorbs flavor well
- Substitute: Small pasta shells, acini di pepe
Flavor Tips
- Lemon brightens everything
- Fresh dill is essential
- Don't skip the garlic
- Quality broth matters
Serving Suggestions
- Fresh dill
- Lemon wedge
- Warm pita bread
- Light lunch or starter
Mushroom Orzo Soup
Light soup with mushrooms and delicate orzo.
Nutrition per serving
195Calories
8gProtein
28gCarbs
6gFat
3gFiber
4gSugar
Ingredients
Instructions
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Sauté vegetables. Heat oil in a large pot over medium heat. Add mushrooms and cook 8 minutes until golden. Add onion and carrots. Cook 5 minutes. Add garlic and cook 1 minute.
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Add broth. Pour in broth and bring to a boil.
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Cook orzo. Add orzo and cook 8-10 minutes until tender, stirring occasionally.
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Finish. Remove from heat. Stir in lemon juice and dill. Season with salt and pepper. Serve immediately.
Recipe Notes
- Orzo expands: Cook separately if making ahead.
- Add protein: Shredded chicken works well.
- More vegetables: Add zucchini or spinach.
- Storage: Refrigerate 3 days. Add extra broth when reheating.
