Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Pick up a baguette at the market, so you can sop up every drop of this hearty soup. Whip up a fresh spinach salad to serve alongside.
Makes about 8 cups
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Hands-on: 25 Minutes
Total: 35 Minutes
Sauté onion in hot oil in a Dutch oven over medium-high heat 5 to 6 minutes or until lightly browned. Add carrots and mushrooms, and cook, stirring occasionally, 8 to 10 minutes or until mushrooms are tender. Add remaining ingredients, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 to 6 minutes or until orzo is al dente and soup is thoroughly heated.