Creamy Mushroom & Orzo Soup with Lemon & Parmesan

 

Ingredients:

• 2 tablespoons unsalted butter

• 2 tablespoons extra-virgin olive oil

• 2 cups chopped onion

• 1 cup chopped celery

• 1 cup chopped carrot

• 10 ounces cremini mushrooms, sliced

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon salt, divided

• ¾ teaspoon ground pepper, divided

• 3 tablespoons cider vinegar

• 4 cups low-sodium no-chicken or vegetable broth

• ⅔ cup orzo, preferably whole-wheat

• ⅓ cup sour cream

• 1 teaspoon grated lemon zest

• 2 tablespoons lemon juice

• 6 tablespoons shaved or grated Parmesan cheese

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Directions:

1. Heat butter and oil in a large pot over medium-high heat. Add onion, celery and carrot; cook, stirring often, until the vegetables are soft, 3 to 5 minutes. 

2. Add mushrooms, garlic, thyme and 1/2 teaspoon each salt and pepper; cook, stirring occasionally, until the mushrooms are softened, 3 to 5 minutes. 

3. Add apple cider vinegar and cook, stirring constantly, until all the liquid evaporates, about 1 minute. 

4. Add broth and bring to a boil over high heat. 

5. Stir in orzo. Reduce heat to maintain a simmer; cover and cook, stirring occasionally, until the orzo is tender, about 8 minutes.

6. Remove from heat and stir in sour cream, lemon zest, lemon juice and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve topped with Parmesan.

Prep time: 35 Minutes 

Serves: 6