Recipe - Orzo And Onion Mushroom Soup

2 tablespoon Olive or vegetable oil
1 One half cup Thinly cut or sliced up onion;
separated into rings
One fourth pound Quartered and thinly cut or sliced up
Portabella or button
mushrooms
5 cup Water
3 Beef bouillon cubes
One half teaspoon Dried thyme leaves
2/3 cup (4 oz.) SAN GIORGIO Orzo;
uncooked
1 tablespoon Dry sherry; (optional)
Salt and ground black pepper
to taste
2 tablespoon Grated Parmesan cheese;
(optional)

Impress company with an easy gourmetstyle 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 recipeludigest Volume 01 Number 489 by molony molony@scsn.net
on Jan 10, 1998