Mushroom, Orzo and Stout Soup

From The Beeroness

• Ready In: 55 mins
• Serves: 4
• Yields: 1 cup

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
• 1⁄2 teaspoon black pepper
•  salt

Directions

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. Salt to taste.