Mushroom Soup with Orzo

 24oz fresh mushrooms

1 tsp olive oil

1 medium onion, peeled and diced

1 stalk celery, diced

6 cloves garlic, peeled and minced

6 cups low-sodium chicken or vegetable broth

1/2 tsp dried rosemary, crumbled

1/2 tsp dried sage, crumbled

1/2 tsp dried thyme

1/4 tsp ground black pepper

2/3 cup orzo pasta

1. Slice half of the mushrooms, chop the rest, and set aside.
2. Heat oil in a medium stockpot over medium heat.  Add onion, celery, and garlic and sauté for 3 minutes.
3. Add broth, rosemary, sage, thyme, and pepper, and raise heat to high, bringing to a boil.
4. Reduce heat to low and stir in orzo.  Cover the pot and simmer 20 minutes.
5. Remove from heat and serve.

I made this is a pasta side dish rather than a soup, and it was a hit with Brian & Clydie.  Changes I made:

• 16oz fresh mushrooms instead of 24oz
• onion powder instead of onions (didn't measure, just shook the bottle a couple times)
• halved the amount of garlic
• used 2 cups of broth
• I didn't have rosemary, so I just used Italian seasoning