LEMONY MUSHROOM ORZO SOUP

Lemony Mushroom Orzo Soup image

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

Ingredients

2 tablespoons butter
1 pound sliced fresh button mushrooms
1 pound sliced fresh baby portobello mushrooms
1 celery rib, sliced
2 cartons (32 ounces each) chicken broth
2 teaspoons chicken bouillon granules
1-1/2 cups uncooked orzo pasta
2 large eggs
1/4 cup lemon juice
1/4 teaspoon pepper
Minced fresh parsley

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.