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creamy mushroom orzo soup in white bowl on gray plate

Creamy mushroom orzo soup

Sarah Allison
This comforting creamy mushroom orzo soup is a delicate blend of mushrooms, orzo, and creamy broth. The umami-rich soup is amplified with ground dried mushrooms. This is great for cool days when you need a warm cozy hug. This warm comfort in a bowl!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 58 minutes
Course Soup
Cuisine American
Servings 8

Equipment

  • Dutch oven
  • Rasp style graters
  • Measuring spoons

Ingredients
  

  • ¼ ounce dried stir-fry mix mushrooms
  • 4 tablespoons unsalted butter
  • 1 pound button mushrooms or baby bellas trimmed and sliced 1/4 inch thick
  • 2 cloves minced garlic
  • 1 onion chopped fine (1 cup)
  • 1 teaspoon tomato paste
  • 1 tsp diamond crystal kosher salt (half if using table salt)
  • 1 tsp freshly ground pepper
  • ⅔ cup dry sherry
  • 4 cups (2 quarts) low-sodium chicken broth or vegetable broth
  • 3 ¼ cups water (separated)
  • ¼ tsp dried thyme
  • 1 tablespoon soy sauce
  • 1 cup orzo
  • ¼ cup cornstarch
  • ½ cup heavy cream
  • ¼ teaspoon finely grated lemon zest

Instructions
 

  • Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons).
  • Melt butter in Dutch oven over med-high heat.
  • Add sliced mushrooms, minced garlic, onion, tomato paste, 1 teaspoon salt, and 1 teaspoon pepper.
  • Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes.
  • Add sherry, and cook until reduced about 3 minutes, scraping up any browned bits.
  • Add ground mushrooms, broth, 3 cups water, dried thyme, and soy sauce, and bring to boil.
  • Reduce heat to low and simmer, covered, until mushrooms are tender, about 10 minutes.
  • Stir in orzo and cook for 8 minutes.
  • Whisk cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes.
  • Remove pot from heat and stir in cream, and lemon zest.
  • Cover and let stand for 10 minutes. Test for seasoning, adding more salt and pepper if needed.

Notes

I use a spice grinder to process the dried mushrooms, but a blender also works. 
How to store: Store leftover soup in an airtight container and store in the refrigerator for up to 3-4 days.
How to freeze: You can freeze it in an airtight container or freezer bag for up to 3 months, but the texture and flavor might not be as good as the day you made it. When ready to serve, thaw frozen soup overnight in the refrigerator.
How to reheat: Reheat cold soup over the stovetop on medium-low heat until warmed through, about 5 minutes. If it becomes too thick, add a splash of water or stock to thin it out.
This recipe was inspired by America's Test Kitchen wild rice and mushroom soup.
 

Nutrition

Calories: 245kcalCarbohydrates: 24gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 178mgPotassium: 403mgFiber: 2gSugar: 3gVitamin A: 407IUVitamin C: 3mgCalcium: 30mgIron: 1mg
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