Whole Wheat Orzo and Mushroom Soup recipe

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Ingredients

1 tablespoon extra-virgin olive oil
8 ounces white button mushrooms, sliced
8 cups vegetable stock
1 (10.75 ounce) can cream of mushroom soup
8 ounces whole wheat orzo pasta
1 tablespoon rubbed sage
1 dash cayenne pepper
salt and ground black pepper to taste

Nutrition Info

188.1 calories
carbohydrate: 25.8 g
cholesterol: : -
fat: 6.6 g
fiber: 4.1 g
protein: 7.2 g
saturatedFat: 1.2 g
servingSize: -
sodium: 720.2 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium-high heat for 30 seconds. Add sliced mushrooms and cook in the hot oil for about 5 minutes, stirring often. Pour in vegetable stock and cream of mushroom soup, stir thoroughly, and bring to a boil.

  2. Stir in whole wheat orzo, rubbed sage, and cayenne pepper. Simmer until orzo is tender, about 10 minutes. Season soup with salt and pepper.

Recipe Yield

6 servings

Recipe Note

Slightly creamy, this savory soup is also delicious and budget friendly. This recipe was adapted from a recipe my brother created. Goes well with a side of warm, crusty bread.

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