Soup: Mushroom Artichoke Orzo
by Lishka DeVoss

YIELD 3 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
1 tbsp olive oil
1 clove garlic, minced
1/4 cup orzo
lemon juice, to taste (optional)

BOWL ONE:
1/2 medium onion, diced
1 large carrot, diced
5 crimini mushrooms, cleaned and thickly chopped

BOWL TWO:
3 cups chicken or veggie broth
1 small sprig fresh rosemary (optional)
salt, to taste
fresh ground black pepper

BOWL THREE:
1 cup frozen artichoke hearts, thawed and slivered
1 cup chopped spinach (or chard)

PREPARATION

1. In a Dutch Oven over medium-low, heat oil and then add BOWL ONE and cook, stirring as needed, until softened but not browned — about 6 minutes.

2. Add garlic and cook, stirring, until fragrant — 1 more minute.

3. Add BOWL TWO and bring to a boil, then reduce heat and simmer (covered) — about 10 minutes.

4. Add orzo and bring to a boil, then reduce heat and simmer (uncovered) — about 10 minutes (until orzo is al dente).

5. Discard rosemary sprig, then add BOWL THREE and cook until spinach is just wilted and artichokes have warmed — about 2 minutes.

6. Taste and season with lemon juice and/or more salt, if desired.

Updated 2020-04-28

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