Indulge in the delectable symphony of flavors with our exquisite beef and mushroom soup enhanced by the delightful addition of orzo. Embark on a culinary journey where tender beef and earthy mushrooms dance harmoniously in a rich, flavorful broth, complemented by the delicate bite of orzo pasta. This comforting soup is a celebration of culinary artistry, promising to warm your soul and tantalize your taste buds with every spoonful. As you delve into the depths of this culinary masterpiece, you will discover a symphony of textures and flavors that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BEEF AND MUSHROOM SOUP WITH ORZO
This soup is best prepared in two installments. Make the broth one day, refrigerate overnight and remove any fat. Add the sautéed vegetables and orzo the next day.
Provided by Eva99
Categories Low Cholesterol
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
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
My grandmother used to make a similar classic Greek soup, avgolemono, every Sunday after church. Here's my version of her recipe. The kids and I came up with this variation while experimenting with different ingredients. I think my yia-yia would be proud. -Nick Haros, Stroudsburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 1243mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
VEGETABLE BEEF SOUP WITH ORZO
Make and share this Vegetable Beef Soup With Orzo recipe from Food.com.
Provided by jellygirl
Categories < 4 Hours
Time 1h5m
Yield 10 , 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook beef (draining fat occasionally). Add the onion and garlic and cook just before onion is translucent.
- Add tomatoes, water, beef base and pepper. Simmer 20 minutes.
- Add orzo and veggies, simmer again for 15 minutes.
- DIG IN!
Nutrition Facts : Calories 2168.8, Fat 106.1, SaturatedFat 40.7, Cholesterol 462.7, Sodium 739.2, Carbohydrate 147.3, Fiber 25.7, Sugar 9.1, Protein 156.3
LEMONY MUSHROOM-ORZO SOUP FOR TWO
Here's a versatile soup that works as an appetizer or as a side for a sandwich lunch. It's loaded with mushrooms and orzo pasta-and lemon livens up its mild flavor.-Edrie O'Brien, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 191 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 437mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
MUSHROOM ORZO
After eating at an 'Italian' chain restaurant and loving this side dish, I went home and tried to recreate it. This is the recipe I finally came up with.
Provided by BABARCLAY
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 327.4 calories, Carbohydrate 28.1 g, Cholesterol 48 mg, Fat 18.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 241.3 mg, Sugar 1.2 g
Tips:
- Use a variety of mushrooms. This will give your soup a more complex flavor. Some good choices include shiitake, oyster, and cremini mushrooms.
- Sauté the mushrooms before adding them to the soup. This will help to bring out their flavor.
- Use a good quality beef broth. This will make a big difference in the flavor of your soup.
- Add some vegetables to your soup. This will make it more nutritious and flavorful. Some good choices include carrots, celery, and onions.
- Season your soup to taste. This means adding salt, pepper, and other spices to your liking.
- Serve your soup with a side of bread or crackers. This will help to soak up the broth and make your meal more satisfying.
Conclusion:
Beef and mushroom soup with orzo is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover beef. This soup is sure to please everyone at your table.
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