Orzo and Onion Mushroom Soup
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive or vegetable oil |
| 1 1/2 | c | Thinly sliced onion; separated into rings |
| 1/4 | lb | Quartered and thinly sliced Portabella or button mushrooms |
| 5 | c | Water |
| 3 | Beef bouillon cubes | |
| 1/2 | ts | Dried thyme leaves |
| 2/3 | c | (4 oz.) SAN GIORGIO Orzo; uncooked |
| 1 | tb | Dry sherry; (optional) |
| Salt and ground black pepper to taste | ||
| 2 | tb | Grated Parmesan cheese; (optional) |
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