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Asian Vegetable and Mushroom Soup

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10
prepare
30
cook
16
serves

INGREDIENTS

3/4 cup cooked orzo pasta
1 tbsp. sesame oil
3 cups sliced fresh button mushrooms
1/3 cup sliced green onions
43 1/2 oz. reduced fat and low sodium canned chicken broth
2 tbsp. lite soy sauce
1/2 cup chopped baby carrots
1 cup chopped red peppers
1/2 cup fresh snow pea pods, sliced lengthwise
1/4 tsp. ground cayenne pepper
1/2 cup water
3 tbsp. cornstarch

INSTRUCTIONS

  1. 1
    Cook orzo pasta according to package directions. Set aside.
  2. 2
    Heat sesame oil in medium sauté pan over high heat. Add a single layer of mushrooms and onions. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns similar color. Season to taste and set aside in bowl.
  3. 3
    Combine chicken broth and soy sauce in large saucepan. Bring to boil over medium heat. Add carrots and simmer, uncovered, 2 minutes. Stir in peppers and pea pods. Simmer 5 minutes, stirring occasionally.
  4. 4
    Stir mushroom mixture and cayenne into soup mixture. In a separate bowl, combine water and cornstarch. Stir into soup mixture. Bring to boil, stirring frequently, until slightly thickened and clear. Add orzo pasta and serve.

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preparation methods
Meals/Courses
cuisines Asian, Other Asian
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