Go Back
–+ servings
Lemony Mushroom-Orzo Soup

Lemony Mushroom-Orzo Soup: A Cozy Bowl of Comfort

Lemony Mushroom-Orzo Soup is a warm, comforting vegetarian dish with earthy mushrooms and zesty lemon, perfect for quick meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2.5 cups Fresh Mushrooms Feel free to substitute with baby portabellas or other mushrooms.
  • 2 Green Onions Chopped; can use regular onions.
  • 1 tablespoon Olive Oil Alternatively, use butter for richer taste.
  • 1 clove Garlic Minced; no substitutions recommended.
  • 1.5 cups Reduced-Sodium Chicken Broth Substitute with vegetable broth for a vegetarian option.
  • 1.5 teaspoons Fresh Parsley Minced; can be omitted.
  • 0.25 teaspoon Dried Thyme Substitute with one fresh thyme sprig.
  • 0.125 teaspoon Pepper Adjust to taste.
For the Pasta & Lemon Flavor
  • 0.25 cup Orzo Pasta Uncooked; substituting with other small pasta may vary cooking times.
  • 1.5 teaspoons Lemon Juice Fresh lime juice can be used as a substitute.
  • 0.125 teaspoon Lemon Zest Can be omitted but not recommended.

Equipment

  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the chopped fresh mushrooms and green onions, sautéing them for about 5 minutes until the mushrooms are tender and golden.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the reduced-sodium chicken broth and bring to a gentle simmer. Stir in the minced parsley, dried thyme, and pepper.
  4. Once boiling, reduce the heat and let simmer for about 5 minutes.
  5. Stir in the uncooked orzo pasta, lemon juice, and lemon zest. Cook for 5-6 minutes, until the orzo is tender.
  6. Taste and adjust seasoning if desired, then let sit off heat for a minute before serving.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 7mgCalcium: 40mgIron: 1mg

Notes

This soup can last up to 3 days in the fridge or can be frozen for up to 1 month. Reheat gently on the stove.

Tried this recipe?

Let us know how it was!