Mushroom, Orzo and Stout Soup Recipe

Name: Mushroom, Orzo and Stout Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet white onion, sliced; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 8 ounces sliced cremini mushrooms; 3 ounces shiitake mushrooms; 2 teaspoons chopped fresh sage; 3 cups beef stock; 12 ounces oatmeal stout beer; 1 cup dry orzo pasta; ½ teaspoon black pepper; salt

Servings: persons

1 sweet white onion, sliced
1 tablespoon olive oil
2 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
3 ounces shiitake mushrooms
2 teaspoons chopped fresh sage
3 cups beef stock
12 ounces oatmeal stout beer
1 cup dry orzo pasta
½ teaspoon black pepper
salt

1
In a pot over medium heat add the onions, olive oil and butter, cook stirring occasionally until onions have caramelized, about 20 minutes (do not let the heat get too high or the onions will burn before they caramelize).
2
Add both kinds of mushrooms and sage, cooking until the mushrooms have softened and darkened, about 5 minutes.
3
Add the stout and stock, simmer for fifteen minutes.
4
Add the orzo and black pepper, cooking until orzo is cooked through, about 8 minutes.
5
Salt to taste.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 sweet white onion, sliced, 1 tablespoon olive oil, 2 tablespoons unsalted butter, 8 ounces sliced cremini mushrooms, and more.

Yes, Mushroom, Orzo and Stout Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom, Orzo and Stout Soup

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