Lemony Mushroom-Orzo Soup for Two

Total Time Prep/Total Time: 30 min.
Yield 2 servings
Test Kitchen Approved
Here's a versatile soup that works as an appetizer or as a side for a sandwich lunch. It's loaded with mushrooms and orzo pasta—and lemon livens up its mild flavor.—Edrie O'Brien, Denver, Colorado

Ingredients

  • 2-1/2 cups sliced fresh mushrooms
  • 2 green onions, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1-1/2 cups reduced-sodium chicken broth
  • 1-1/2 teaspoons minced fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1/4 cup uncooked orzo pasta
  • 1-1/2 teaspoons lemon juice
  • 1/8 teaspoon grated lemon zest

Directions

  1. In a small saucepan, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, thyme and pepper.
  2. Bring to a boil. Stir in orzo, and lemon juice and zest. Cook until pasta is tender, 5-6 minutes.

Nutrition Facts

1 cup: 191 calories, 8g fat (1g saturated fat), 0 cholesterol, 437mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

Here's a versatile soup that works as an appetizer or as a side for a sandwich lunch. It's loaded with mushrooms and orzo pasta—and lemon livens up its mild flavor.—Edrie O'Brien, Denver, Colorado
Recipe Creator

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