At Zoom, I organize a yearly soup exchange. It's always a great time... this year will be my last, so I went all out and created a soup I'm especially proud of. It boasts of a myriad of flavors and a slightly tangy finish, which I find makes this a great all-season soup recipe. It would be fabulous with a glass of chardonnay, or in my case, a sugar free Redbull.
~ Artichoke Mushroom Orzo Soup with Cream ~
Ingredients:
1. prep all ingredients that need chopped.
2. bring water, and bullion cubes to a boil, then turn down to medium and add carrots.
3. while water is heating, drizzle olive oil in a large saute pan, add mushrooms, artichokes, + onions. season with lemon pepper, salt and cracked pepper, then add rice vinegar. saute on medium heat until mushrooms have wilted. add garlic and capers, continue to saute.
4. using slotted spoon, add sauteed mixture to pot of water, one spoonful at a time.
5. once sauteed mixture has been incorporated into water, add orzo and bring to a boil.
6. while water boils, add 1 tablespoon of cornstarch to 1/2 cup water and dissolve completely.
7. add cornstarch mixture to boiling soup.
8. stir in half the carton of cream while soup boils, then turn down to low.
9. simmer on low for 5 minutes; soup should thicken a bit, but if not, repeat steps 6 and 7 until you achieve desired consistency.
10. season soup to taste with salt/pepper + garlic powder.
11. garnish with freshly grated parmesan cheese or lemon zest (both optional).
Serve with potato rolls or parsley biscuits (use recipe on bisquick box + add fresh chopped parsley to dough before blending/baking).
Enjoy!
Ingredients:
- 2 (14 ounce) cans canned quartered artichoke hearts (separate hearts from liquid, rinse)
- extra virgin olive oil
- 3 small red onions, chopped
- 1 clove garlic, minced
- corn starch
- 1/3 cup rice vinegar
- 7 quarts water
- 3 vegetable bullion cubes
- 2 chicken bullion cubes
- salt
- cracked black pepper
- lemon pepper
- 2 fresh portabello mushrooms, finely chopped
- 10-12 crimini mushrooms, finely chopped
- 8-10 shitake mushrooms, finely chopped
- 3 large carrots, peeled and chopped
- 1/3 cup capers
- 1 small box orzo pasta
- small carton of heavy cream
- garlic powder
- parmesan cheese and/or lemon zest (both optional for garnish)
1. prep all ingredients that need chopped.
2. bring water, and bullion cubes to a boil, then turn down to medium and add carrots.
3. while water is heating, drizzle olive oil in a large saute pan, add mushrooms, artichokes, + onions. season with lemon pepper, salt and cracked pepper, then add rice vinegar. saute on medium heat until mushrooms have wilted. add garlic and capers, continue to saute.
4. using slotted spoon, add sauteed mixture to pot of water, one spoonful at a time.
5. once sauteed mixture has been incorporated into water, add orzo and bring to a boil.
6. while water boils, add 1 tablespoon of cornstarch to 1/2 cup water and dissolve completely.
7. add cornstarch mixture to boiling soup.
8. stir in half the carton of cream while soup boils, then turn down to low.
9. simmer on low for 5 minutes; soup should thicken a bit, but if not, repeat steps 6 and 7 until you achieve desired consistency.
10. season soup to taste with salt/pepper + garlic powder.
11. garnish with freshly grated parmesan cheese or lemon zest (both optional).
Serve with potato rolls or parsley biscuits (use recipe on bisquick box + add fresh chopped parsley to dough before blending/baking).
Enjoy!
