Title: Orzo and Onion Mushroom Soup
Categories: None
Yield: 1 Servings

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)

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
on Jan 10, 1998