| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Olive or vegetable oil |
| 1 1/2 | c | Thinly sliced onion; separated into rings |
| 1/4 | lb | Quartered and thinly sliced Portabella or button mushrooms |
| 5 | c | Water |
| 3 | Beef bouillon cubes | |
| 1/2 | ts | Dried thyme leaves |
| 2/3 | c | (4 oz.) SAN GIORGIO Orzo; uncooked |
| 1 | tb | Dry sherry; (optional) |
| Salt and ground black pepper to taste | ||
| 2 | tb | Grated Parmesan cheese; (optional) |
INSTRUCTIONS
Impress company with an easy gourmet-style soup. On weeknights, use button mushrooms and skip the sherry. (never family is as good as company, IMHO) Prep Time: 15 min. Start to Finish: 30 min. In large saucepan over medium heat, heat oil; add onion and mushrooms. Cook, stirring frequently, 5 minutes or until onion is tender. Stir in water, bouillon and thyme; heat to boiling. Stir in orzo; return to a boil. Reduce heat; cook at a medium boil 12 minutes, or until pasta is tender. During last 2 minutes of cooking, add sherry, if desired. Season to taste. Serve sprinkled with cheese. 5 servings (1 cup each). Posted to recipelu-digest Volume 01 Number 489 by molony <molony@scsn.net> on Jan 10, 1998
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