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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.
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.
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.
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.
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