Creamy Orzo Pasta Mushroom Soup

This creamy mushroom soup is filled orzo and and veggies. This soup comes together quickly with , tender veggies, kale, mushrooms, orzo pasta, all in an ultra comforting creamy broth base. So good it’s sure to be a family fave! This one-pot meal in under 30 minutes. One Pot Orzo soup everything here is cooked in one pot. No need to boil and drain the orzo, the starch will actually help create a thick and creamy sauce. Ultimate comfort soup and it is vegetarian!

Ingredients:

• Extra virgin olive oil, or grapeseed oil for drizzling

• 3 medium 1/2-inch dice

• 3 celery stalks, 1/2-inch dice

• 1/4 cup of white onion , chopped

• salt, and pepper, to taste

• 2 pounds portabella mushrooms, sliced

• garlic cloves, grated or finely minced

• 2 pounds of kale , roughly chopped

• 32 oz chicken stock , vegetable broth or bone broth

• 10 ounces orzo pasta

• 3/4 cup heavy cream

• red pepper flakes optional

Instructions:

1. Bring a large soup pot or dutch oven up to heat over medium. Drizzle in 2-3 tbsp. oil add in the carrots, celery and onions Sauté for 5 minutes, stirring often, then season with salt and pepper.

2. Add mushrooms and garlic Season with salt and pepper..

3. Turn the heat up to medium high and add in the chicken or vegetable broth,orzo, Bring up to a boil then simmer for about 10 minutes, stirring often so the orzo doesn’t clump together as it cooks.

4. Add Kale , simmer for another 10-15 minutes.

5. Taste for seasoning, adding more salt or pepper as needed then pour in the cream and stir together. Let simmer for another 1-2 minutes and ladle into shallow bowls.