I was at Whole Foods, in the soup stock aisle, hoping to make one last batch of soup to cap off my National Soup Month celebration, when I saw this recipe on the back of a box of organic vegetable broth. It looked super easy, and it called for mushrooms, which I love. I used a large onion instead of a small one, and doubled the amount of mushrooms and butter called for. It turned out fantastic, flavorful and hearty.
4 TB butter
1 small onion
1 c. sliced mushrooms
1&1/2 c. whole wheat orzo pasta
1 c. sliced carrots
1/2 c. frozen peas
1 qt. vegetable broth
salt and pepper to taste
1. Melt butter in a large saucepan and sauté onions and mushrooms until tender, but not browned.
2. Add orzo and stir to coat.
3. Add carrots, peas and broth. Bring to a boil, and cook until orzo is tender. Season with salt and pepper.