BEEF AND MUSHROOM SOUP WITH ORZO
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
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.
BEEF VEGETABLE SOUP WITH ORZO
Make and share this Beef Vegetable Soup With Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, over high heat, add the first 10 ingredients; stir to combine.
- Bring to a boil.
- Lower heat to medium-low, cover, and simmer for 1 hour, 15 minutes.
- Add in the mushrooms and orzo.
- Simmer covered for 10 more minutes.
- Add in peas, stir; cook uncovered for about 10 more minutes or until ingredients are tender; adjust seasoning to taste.
- Ladle into individual soup bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 195.4, Fat 4.3, SaturatedFat 1.8, Cholesterol 48.4, Sodium 1283.5, Carbohydrate 17.6, Fiber 3.2, Sugar 6.5, Protein 22.9
BEEF ORZO SOUP
Although I have not tried it yet, it sounds good and I wanted to save it to my cookbook for later. It came from Oldfashionedliving.com's newsletter.
Provided by sweetomato
Categories Low Cholesterol
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot, brown the beef cubes on all sides with the onion. Season with salt and pepper. Add the water Bring to a boil. Skim off any residue that is on the top of the water. Lower the heat to medium and cook for an hour.
- Add the beef soup base according to instructions on the brand you use. Add the carrots and celery. Continue to simmer on medium, while the pan is covered for an additional 30 minutes,or until the vegetables are tender.
- Taste and add more pepper and salt if needed. In another pan cook the pasta till just done as instructed on the package. Drain and add to the soup pot. Serve with Parmesan cheese on the side.
LEMONY MUSHROOM-ORZO SOUP FOR TWO
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
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
BEEF AND ORZO SOUP
Make and share this Beef and Orzo Soup recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in 4-quart saucepan until sizzling.
- Add beef pieces, cook over medium-high heat, stirring occasionally, until browned (7 to 10 minutes).
- Add all remaining ingredients except cheese and parsley.
- Continue cooking until mixture comes to a boil (3 to 5 minutes).
- Cook, stirring occasionally, until orzo is tender (10 to 12 minutes).
- To serve, top each serving with cheese and garnish with parsley.
LEMONY MUSHROOM ORZO SOUP
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
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.
MUSHROOM AND PEA ORZOTTO
A different take on risotto that uses orzo in place of arborio rice! Top with additional Pecorino-Romano before serving, if desired.
Provided by Kim
Categories Main Dish Recipes Pasta
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
- Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
- Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 71.6 g, Cholesterol 38.9 mg, Fat 17.9 g, Fiber 6.4 g, Protein 22.9 g, SaturatedFat 7.6 g, Sodium 379.5 mg, Sugar 8.6 g
MUSHROOM ORZO
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
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
ORZO MUSHROOM SOUP
An easy, delicious and low fat soup. Perfect for a cold winter night. From Company's Coming Low Fat Cooking.
Provided by celenashaw76
Categories Vegetable
Time 25m
Yield 9 cups
Number Of Ingredients 10
Steps:
- Heat lightly greased large Dutch oven until hot. Saute mushrooms, flour and garlic for 5 minutes.
- Add water, bouillon powder, green onion, salt and pepper. Simmer for 15 minutes.
- Add orzo. Simmer for 10 minutes.
- Remove from heat. Stir in sour cream.
Nutrition Facts : Calories 90.4, Fat 0.8, SaturatedFat 0.3, Cholesterol 2.6, Sodium 57.3, Carbohydrate 16.6, Fiber 1.3, Sugar 3.6, Protein 5.4
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