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

This soup can be made ahead and thinned with milk when reheating.

Recipe by Southern Living December 2002

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Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large Dutch oven over medium-high heat; add mushrooms and onion, and sauté 5 minutes or until tender.

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  • Add chicken broth and next 9 ingredients; simmer 10 minutes or until orzo is tender.

  • Stir together milk and flour in a small bowl; gradually stir into chowder, and simmer 5 minutes.

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