| 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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