Mushroom Orzo Soup
There's just something so satisfying about a hot bowl of soup on a chilly day. This soup is simple and delicious; earthy, meaty mushrooms are combined with tender orzo in a flavorful and soothing broth. If you don't have orzo on hand, any small pasta shape will do just fine. It's important to serve this soup immediately after it's made because the orzo will soak up quite a bit of liquid if it sits around too long.
- 3 Garlic cloves, pressed
- 1/2 tsp dried Marjoram
- 1 cup Orzo
- 1/2 tsp dried Rosemary
- 7 cups Water
- 2 tsp Sea salt, plus more to taste, if desired
- 1 packed cup thinly sliced Kale leaves
- 1 cup diced Onion
- 2 tbsp Olive oil
- 1/2 tsp freshly ground Black Pepper
- 3 cups sliced Mushrooms
- 1 Bay leaf
- Preheat the olive oil in a large stock pot over medium heat. Once hot, add garlic and onions and cook, stirring frequently for 2 minutes.
- Add mushrooms, cook and stir for an additional 2 minutes. Next add the water, bay leaf, rosemary, marjoram, salt and pepper and bring to a boil over medium high heat.
- Add orzo and kale, lower the heat to medium then simmer for 12-15 minutes, until orzo is tender. Remove Bay leaf and serve immediately.