- 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
- 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.
- Stir in whole wheat orzo, rubbed sage, and cayenne pepper. Simmer until orzo is tender, about 10 minutes. Season soup with salt and pepper.
08/30/2019
recipepes.com
whole wheat orzo and mushroom soup, recipe
PT15M
PT1H
5
455 calories