Lemony Mushroom Orzo Soup Recipes

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.

Steps:

• Combine the carrots, celery and onions, chicken stock and 2 cups water in a large pot. Bring to a boil over medium-high heat.
• Add the orzo and 1/2 teaspoon salt, reduce the heat to a simmer and cook until the vegetables and orzo are tender, about 10 minutes.
• Toss the chicken with 1/2 teaspoon salt and a few grinds of pepper, then add to the soup along with the peas. Simmer until the chicken is just cooked through, 3 to 4 minutes. Add the spinach and cook, stirring, until just wilted.
• Off the heat, stir in the lemon juice and zest and season with salt and pepper to taste. Divide the soup between 4 pint-size Mason jars.