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Photo:Dana Gallagher
Dana Gallagher
Active Time:20 minsTotal Time:2 hrs 10 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:2 hrs 10 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
4ouncesdried mushrooms, such as Polish borowik, porcini, or cepes
2quartshomemadebeef stock, homemade vegetable stock, or store-bought
5celerystalks, finely chopped
1largeonion, finely chopped
¼poundwhitebutton mushrooms, sliced
¼poundshiitake mushrooms, sliced
½cuporzo
Kosher salt
Freshly ground pepper
Sour cream, for serving
Fresh flat-leaf parsley, coarsely chopped, for serving
Coarsely chopped fresh dill, for serving
DirectionsRinse the dried mushrooms. Place them in a bowl and cover them generously with boiling water. Let them soak to rehydrate, stirring occasionally, for about 1 hour. Lift out the mushrooms, squeezing out any liquid, and set aside. Pour the soaking liquid through a fine-mesh sieve into a large bowl.In a large pot, bring the soaking liquid and the stock to a simmer over medium-high. Add the celery, onion, and carrots. Chop the hydrated mushrooms into ¼-inch pieces and add them to the soup, along with the sliced white button mushrooms and shiitake mushrooms.Cover the pot, reduce the heat to medium-low, and cook the soup until the vegetables are tender, about 1 hour. Uncover the pot and raise the heat to high. Bring the soup to a boil, stirring, and add the orzo. Reduce the heat to a gentle boil, stirring occasionally to prevent the pasta from sticking, and cook the orzo until al dente, another 6 to 8 minutes. Season with salt and pepper.Serve the soup topped with a dollop of sour cream and chopped fresh parsley and dill.NoteTo calculate the nutritional analysis of this recipe, we estimated 1 teaspoon kosher salt and 1 teaspoon freshly ground pepper. Garnishes were not included in the analysis.EatingWell.com, December 2024
Directions
Rinse the dried mushrooms. Place them in a bowl and cover them generously with boiling water. Let them soak to rehydrate, stirring occasionally, for about 1 hour. Lift out the mushrooms, squeezing out any liquid, and set aside. Pour the soaking liquid through a fine-mesh sieve into a large bowl.In a large pot, bring the soaking liquid and the stock to a simmer over medium-high. Add the celery, onion, and carrots. Chop the hydrated mushrooms into ¼-inch pieces and add them to the soup, along with the sliced white button mushrooms and shiitake mushrooms.Cover the pot, reduce the heat to medium-low, and cook the soup until the vegetables are tender, about 1 hour. Uncover the pot and raise the heat to high. Bring the soup to a boil, stirring, and add the orzo. Reduce the heat to a gentle boil, stirring occasionally to prevent the pasta from sticking, and cook the orzo until al dente, another 6 to 8 minutes. Season with salt and pepper.Serve the soup topped with a dollop of sour cream and chopped fresh parsley and dill.NoteTo calculate the nutritional analysis of this recipe, we estimated 1 teaspoon kosher salt and 1 teaspoon freshly ground pepper. Garnishes were not included in the analysis.
Rinse the dried mushrooms. Place them in a bowl and cover them generously with boiling water. Let them soak to rehydrate, stirring occasionally, for about 1 hour. Lift out the mushrooms, squeezing out any liquid, and set aside. Pour the soaking liquid through a fine-mesh sieve into a large bowl.
In a large pot, bring the soaking liquid and the stock to a simmer over medium-high. Add the celery, onion, and carrots. Chop the hydrated mushrooms into ¼-inch pieces and add them to the soup, along with the sliced white button mushrooms and shiitake mushrooms.
Cover the pot, reduce the heat to medium-low, and cook the soup until the vegetables are tender, about 1 hour. Uncover the pot and raise the heat to high. Bring the soup to a boil, stirring, and add the orzo. Reduce the heat to a gentle boil, stirring occasionally to prevent the pasta from sticking, and cook the orzo until al dente, another 6 to 8 minutes. Season with salt and pepper.
Serve the soup topped with a dollop of sour cream and chopped fresh parsley and dill.
NoteTo calculate the nutritional analysis of this recipe, we estimated 1 teaspoon kosher salt and 1 teaspoon freshly ground pepper. Garnishes were not included in the analysis.
Note
To calculate the nutritional analysis of this recipe, we estimated 1 teaspoon kosher salt and 1 teaspoon freshly ground pepper. Garnishes were not included in the analysis.
EatingWell.com, December 2024
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Nutrition Facts(per serving)330Calories7gFat50gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
