Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This creamy mushroom soup is filled with hearty orzo and plenty of veggies. The sherry, thyme and lemon boost and brighten the flavor, while sour cream thickens the broth and gives it extra tanginess.

EatingWell.com, July 2022


Read the full recipe after the video.

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat butter and oil in a large pot over medium-high heat. Add onion, celery and carrot; cook, stirring often, until the vegetables are soft, 3 to 5 minutes. Add mushrooms, garlic, thyme and 1/2 teaspoon each salt and pepper; cook, stirring occasionally, until the mushrooms are softened, 3 to 5 minutes. Add sherry and cook, stirring constantly, until all the liquid evaporates, about 1 minute. Add broth and bring to a boil over high heat. Stir in orzo. Reduce heat to maintain a simmer; cover and cook, stirring occasionally, until the orzo is tender, about 8 minutes.

  • Remove from heat and stir in sour cream, lemon zest, lemon juice and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve topped with Parmesan.

Nutrition Facts

about 1 cup
249 calories; protein 7g; carbohydrates 25g; dietary fiber 6g; sugars 6g; fat 13g; saturated fat 5g; mono fat 5g; poly fat 1g; cholesterol 23mg; vitamin a iu 4090IU; vitamin b3 niacin 2mg; vitamin c 10mg; vitamin d iu 3IU; vitamin e iu 1IU; folate 31mg; vitamin k 12mg; sodium 621mg; calcium 122mg; iron 1mg; magnesium 17mg; phosphorus 81mg; potassium 376mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 3mg; selenium 5mcg.