Ingredients
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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2 cups chopped onion
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1 cup chopped celery
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1 cup chopped carrot
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10 ounces cremini mushrooms, sliced
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2 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon salt, divided
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¾ teaspoon ground pepper, divided
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3 tablespoons dry sherry or cider vinegar
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4 cups low-sodium no-chicken or vegetable broth
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⅔ cup orzo, preferably whole-wheat
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⅓ cup sour cream
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1 teaspoon grated lemon zest
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2 tablespoons lemon juice
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6 tablespoons shaved Parmesan cheese
Directions
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Heat butter and oil in a large pot over medium-high heat. Add onion, celery and carrot; cook, stirring often, until the vegetables are soft, 3 to 5 minutes. Add mushrooms, garlic, thyme and 1/2 teaspoon each salt and pepper; cook, stirring occasionally, until the mushrooms are softened, 3 to 5 minutes. Add sherry and cook, stirring constantly, until all the liquid evaporates, about 1 minute. Add broth and bring to a boil over high heat. Stir in orzo. Reduce heat to maintain a simmer; cover and cook, stirring occasionally, until the orzo is tender, about 8 minutes.
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Remove from heat and stir in sour cream, lemon zest, lemon juice and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve topped with Parmesan.
