Slightly creamy, this savory soup is also delicious and budget friendly. This recipe was adapted from a recipe my brother created. Goes well with a side of warm, crusty bread.

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir in whole wheat orzo, rubbed sage, and cayenne pepper. Simmer until orzo is tender, about 10 minutes. Season soup with salt and pepper.

Cook's Note:

This soup will thicken further upon standing. Water can be added to thin out leftovers.

Nutrition Facts

188 calories; protein 7.2g; carbohydrates 25.8g; fat 6.6g; sodium 720.2mg. Full Nutrition
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