Mushroom Orzo Soup

BY : PUBLISHED : November 8th, 2012 UPDATED: August 18th, 2021

There’s just something so satisfying about a hot bowl of soup on a chilly day. This soup is simple and delicious; earthy, meaty mushrooms are combined with tender orzo in a flavorful and soothing broth. If you don’t have orzo on hand, any small pasta shape will do just fine. It’s important to serve this soup immediately after it’s made because the orzo will soak up quite a bit of liquid if it sits around too long.

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Mushroom Orzo Soup

Roxane McNulty
This soup is simple and delicious; earthy, meaty mushrooms are combined with tender orzo in a flavorful and soothing broth. If you don’t have orzo on hand, any small pasta shape will do just fine.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 8 servings
Calories 123 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 2 Tablespoons of olive oil
  • 3 garlic cloves, pressed
  • 1 cup of diced yellow or red onion
  • 3 cups of sliced white or button mushrooms
  • 7 cups of water
  • 1 bay leaf
  • 1/2 teaspoon of dried rosemary
  • 1/2 teaspoon of dried marjoram
  • 2 teaspoons of sea salt, plus more to taste, if desired
  • 1/2 teaspoon of freshly ground black pepper
  • 1 cup of uncooked orzo
  • 1 cup of thinly sliced kale leaves

Instructions
 

  • Preheat the olive oil in a large stock pot over medium heat. Once hot, add garlic and onions and cook, stirring frequently for 2 minutes.
  • Add mushrooms, cook and stir for an additional 2 minutes. Next add the water, bay leaf, rosemary, marjoram, salt and pepper and bring to a boil over medium high heat.
  • Add orzo and kale, lower the heat to medium then simmer for 12-15 minutes, until orzo is tender. Remove Bay leaf and serve immediately.

Nutrition

Calories: 123kcalCarbohydrates: 18gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 599mgPotassium: 233mgFiber: 1gSugar: 2gVitamin A: 839IUVitamin C: 13mgCalcium: 32mgIron: 1mg
Keyword 0rzo, cheap, easy, garlic, herbs, inexpensive, kale, mushrooms, onion, plant based on a budget, plant-based, quick, recipe, simple, soup, vegan, vegetables, vegetarian, veggies
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About Roxane McNulty

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

View all posts by Roxane McNulty