- Special Pricing
Asian Vegetable and Mushroom Soup
- 3/4 cup cooked orzo pasta
- 1 tablespoon sesame oil
- 3 cups sliced fresh button mushrooms
- 1/3 cup sliced green onions
- 3 cans (14 1/2 ounces each) reduced fat and low sodium chicken broth
- 2 tablespoons 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 teaspoon ground cayenne pepper
- 1/2 cup water
- 3 tablespoons cornstarch
Cook orzo pasta according to package directions. Set aside.
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.
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.
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.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .