Beef And Mushroom Soup With Orzo Recipes

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BEEF AND MUSHROOM SOUP WITH ORZO



Beef and Mushroom Soup With Orzo image

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

2 tablespoons olive oil
1 1/2 lbs boneless beef chuck
1 onion, unpeeled, halved
1 bay leaf
8 cups water
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 garlic clove, crushed
1 lb mushroom, trimmed and coarsely chopped
salt
fresh ground pepper
1/4 cup chopped parsley
1 (10 ounce) package frozen mixed vegetables, thawed
1/4 cup orzo pasta

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



Lemony Mushroom Orzo Soup image

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

2 tablespoons butter
1 pound sliced fresh button mushrooms
1 pound sliced fresh baby portobello mushrooms
1 celery rib, sliced
2 cartons (32 ounces each) chicken broth
2 teaspoons chicken bouillon granules
1-1/2 cups uncooked orzo pasta
2 large eggs
1/4 cup lemon juice
1/4 teaspoon pepper
Minced fresh parsley

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



Vegetable Beef Soup With Orzo image

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

1 1/2 lbs ground beef (80/20 is best)
1 cup chopped onion
2 garlic cloves
6 cups water
1 large can crushed tomatoes
6 beef, bouillons or 4 teaspoons beef base
1/4 teaspoon pepper
1/2 cup orzo pasta
1 (16 ounce) bag frozen mixed vegetables

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



Lemony Mushroom-Orzo Soup for Two image

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

2-1/2 cups sliced fresh mushrooms
2 green onions, chopped
1 tablespoon olive oil
1 garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/4 cup uncooked orzo pasta
1-1/2 teaspoons lemon juice
1/8 teaspoon grated lemon zest

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



Mushroom Orzo image

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

½ cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
½ cup sliced fresh mushrooms
1 cup water
½ cup white wine
garlic powder to taste
salt and pepper to taste
½ cup grated Parmesan cheese
¼ cup fresh parsley

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

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