Beef and Mushroom Soup With Orzo

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Total Time
2hrs 20mins
Prep
20 mins
Cook
2 hrs

This soup is best prepared in two installments. Make the broth one day, refrigerate overnight and remove any fat. Add the sautéed vegetables and orzo the next day.

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Ingredients

Nutrition

Directions

  1. Heat 1 tbsp oil in a large heavy saucepan.
  2. Brown the beef; add the onion and brown lightly on the cut side.
  3. Add the bay leaf and water.
  4. Heat over medium heat until almost boiling.
  5. For a clearer broth, do not let boil.
  6. Cook, uncovered, at a gentle simmer for 2 hours.
  7. Strain broth through a sieve lined with dampened paper towels.
  8. Chill overnight and finish soup next day or continue with recipe.
  9. Pull meat into strings; set aside.
  10. Heat the remaining oil in saucepan.
  11. Add chopped onion, celery and carrot.
  12. Sauté until golden, about 10 minutes.
  13. Stir in garlic, sauté 1 minute more.
  14. Add the mushrooms, sauté until golden, about 10 minutes.
  15. Season with salt and pepper.
  16. Add the shredded meat and broth to the sautéed vegetables; stir in parsley, frozen vegetables and orzo.
  17. Heat to boiling.
  18. Simmer, uncovered, until orzo is tender, about 15 minutes.
  19. Season to taste with salt and pepper.