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Chef Megan Mitchell

Online Cookbook

Creamy Mushroom and Orzo Soup

  • Serves: 8
  • Complexity: medium
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Creamy Mushroom and Orzo Soup


  • Extra virgin olive oil, for drizzling
  • 3 medium or 4 small carrots, scrubbed clean and 1/2-inch dice
  • 4 celery stalks, scrubbed clean and 1/2-inch dice
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 pounds wild mushrooms such as shiitake, cremini, oyster and/or chanterelles (shiitakes thinly sliced, creminis quartered and oysters/chanterelles torn into small pieces)
  • 3 garlic cloves, grated or finely minced
  • 1 tbsp. finely chopped thyme
  • 1/4 cup AP flour
  • 8 cups low sodium chicken stock or vegetable broth
  • 10 ounces orzo pasta
  • 3/4 cup heavy cream


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

  2. Add in another 2-3 tbsp. EVOO along with the mushrooms. Stir once then leave, undisturbed, for 8 minutes so they begin to form a crust. Stir again then sauté for another 5-8 minutes or until deep golden brown, stirring occasionally. Season with salt and pepper.

  3. Turn the heat down to medium low and add in the garlic and thyme, sauté for 1-2 minutes or until fragrant. Add in 1-2 tbsp. of EVOO then add in the flour. Stir together and cook for 2 minutes or until absorbed into the veggies.

  4. Turn the heat up to medium high and add in the chicken or vegetable broth and orzo, scraping up the brown bits that formed on the bottom of the pot. Bring up to a boil then simmer on low for 10 minutes, stirring often so the orzo doesn’t clump together as it cooks.

  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. Top with freshly cracked black pepper.

    Recipe Courtesy of Megan Mitchell

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