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Ingredients25 m servings 188
Original recipe yields 6 servings
- Heat olive oil in a large pot over medium-high heat for 30 seconds. Add sliced mushrooms and cook in the hot oil for about 5 minutes, stirring often. Pour in vegetable stock and cream of mushroom soup, stir thoroughly, and bring to a boil.
- Stir in whole wheat orzo, rubbed sage, and cayenne pepper. Simmer until orzo is tender, about 10 minutes. Season soup with salt and pepper.
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- Cook's Note:
- This soup will thicken further upon standing. Water can be added to thin out leftovers.
Per Serving: 188 calories; 6.6 25.8 7.2 0 720 Full nutrition