One-Pot Creamy Mushroom Orzo Soup Simple Delight

Ingredients

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a lighter version)
• 1 teaspoon dried thyme
• to taste salt and pepper
• for garnish fresh parsley, chopped
• optional grated Parmesan cheese

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the sliced mushrooms, diced carrot, and celery to the pot. Sauté for about 5-7 minutes, or until the mushrooms are browned and the vegetables are tender.
3. Pour in the vegetable broth and bring to a boil. Once boiling, add the orzo pasta and dried thyme. Stir well and reduce the heat to simmer. Cook, uncovered, for about 10 minutes, or until the orzo is al dente.
4. Stir in the heavy cream (or coconut milk) and let it heat through for 2-3 minutes, adjusting the seasoning with salt and pepper to taste.
5. Remove from heat and garnish with fresh chopped parsley. For extra flavor, top each serving with grated Parmesan cheese, if desired.