Beef And Mushroom Soup With Orzo Recipes

BEEFY MUSHROOM SOUP

Steps:

• In a large saucepan, saute onion and mushrooms in butter until onion is tender; remove with a slotted spoon and set aside. In a small bowl, whisk flour and broth until smooth; gradually add to the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. , Add the roast beef, garlic powder, paprika, pepper, salt, pepper sauce and onion mixture; cook and stir until heated through. Garnish with cheese if desired.

LEMONY MUSHROOM-ORZO SOUP FOR TWO

Steps:

• In a small saucepan, saute mushrooms and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, thyme and pepper., Bring to a boil. Stir in the orzo, lemon juice and zest. Cook until pasta is tender, 5-6 minutes.

BEEF VEGETABLE SOUP WITH ORZO

Steps:

• In a large pot, over high heat, add the first 10 ingredients; stir to combine.
• Bring to a boil.
• Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
• Add in the mushrooms and orzo.
• Simmer covered for 10 more minutes.
• Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
• Ladle into individual soup bowls and sprinkle with parmesan cheese.

BEEF AND MUSHROOM SOUP WITH ORZO

Steps:

• Heat 1 tbsp oil in a large heavy saucepan.
• Brown the beef; add the onion and brown lightly on the cut side.
• Add the bay leaf and water.
• Heat over medium heat until almost boiling.
• For a clearer broth, do not let boil.
• Cook, uncovered, at a gentle simmer for 2 hours.
• Strain broth through a sieve lined with dampened paper towels.
• Chill overnight and finish soup next day or continue with recipe.
• Pull meat into strings; set aside.
• Heat the remaining oil in saucepan.
• Add chopped onion, celery and carrot.
• Sauté until golden, about 10 minutes.
• Stir in garlic, sauté 1 minute more.
• Add the mushrooms, sauté until golden, about 10 minutes.
• Season with salt and pepper.
• Add the shredded meat and broth to the sautéed vegetables; stir in parsley, frozen vegetables and orzo.
• Heat to boiling.
• Simmer, uncovered, until orzo is tender, about 15 minutes.
• Season to taste with salt and pepper.

LEMONY MUSHROOM ORZO SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add mushrooms and celery; cook and stir 6-7 minutes or until tender. Add broth and bouillon; bring to a boil. Stir in orzo; return to a boil. Cook, uncovered, 7-9 minutes or until orzo is al dente, stirring occasionally. Remove from heat; let stand 5 minutes., Meanwhile, in a large bowl, whisk eggs, lemon juice and pepper. Gradually whisk in 1-1/2 cups of the hot broth; return all to pan, stirring constantly. Cook over medium heat until broth is slightly thickened, stirring occasionally. (Do not allow to boil.) Top servings with parsley.

MUSHROOM ORZO

Steps:

• Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
• Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.