Creamy Mushroom Orzo Soup ___

Ingredients

For the Pasta:

1 ounce dried Porcini mushrooms
2 12oz jars Cannellini beans, drained
2 tablespoons extra virgin olive oil
4 tablespoons salted butter
4 shallots, sliced
10 ounces cremini mushrooms, sliced
10 ounces baby portobello mushrooms, sliced
10 ounces shiitake mushrooms, sliced
salt and pepper as desired
5 cups water
2 Porcini mushroom bouillon cubes
1 pound dried orzo pasta
3 tablespoons fresh parsley, chopped

Directions

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Add the dried mushrooms to a bowl and cover with hot water. Set aside

Add the Cannellini beans to a food processor and process till smooth. Set aside

Put a large stock pot over a medium flame and heat the oil and butter. Once the butter has melted, add the shallots. Sauté until soft, about 5-7 minutes.

Add the mushrooms to the pot and stir with a wooden spoon to coat them in the oil and butter. Cook for 5 minutes.

Season with salt and pepper as desired and cook for another 5 minutes.

Add the soaked Porcini mushrooms to the pot and cook for 5 minutes while stirring with a wooden spoon.

Add the water and boullion cubes to the pot. Bring to a boil.

Drop the pasta into generously salted boiling water.

While the pasta cooks, add the pureed Cannellini beans to the pot. Once the pasta is just shy of al dente, add it to the soup.

Stir in the parsley and serve.