creamy mushroom and orzo soup with lemon and parmesan

Pancake

Creamy Mushroom & Orzo Soup with Lemon & Parmesan

This creamy mushroom soup is filled with hearty orzo and plenty of veggies. The sherry, thyme and lemon boost and brighten the flavor, while sour cream thickens the broth and gives it extra tanginess.

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
10 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
3 tablespoons dry sherry or cider vinegar
4 cups low-sodium no-chicken or vegetable broth
⅔ cup orzo, preferably whole-wheat
⅓ cup sour cream
1 teaspoon grated lemon zest
2 tablespoons lemon juice
6 tablespoons shaved parmesan cheese

Directions

Heat butter and oil in a large pot over medium-high heat. Add onion, celery and carrot; cook, stirring often, until the vegetables are soft, 3 to 5 minutes. Add mushrooms, garlic, thyme and 1/2 teaspoon each salt and pepper; cook, stirring occasionally, until the mushrooms are softened, 3 to 5 minutes. Add sherry and cook, stirring constantly, until all the liquid evaporates, about 1 minute. Add broth and bring to a boil over high heat. Stir in orzo. Reduce heat to maintain a simmer; cover and cook, stirring occasionally, until the orzo is tender, about 8 minutes.
Remove from heat and stir in sour cream, lemon zest, lemon juice and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve topped with Parmesan.