This mushroom soup with orzo is creamy without being heavy, full of tender mushrooms and herbs, and ready in about 45 minutes. The orzo cooks right in the broth, giving the soup a cozy, almost silky texture without turning it into a thick cream soup.
It’s exactly the kind of dinner I want when the weather starts cooling down: one pot, simple ingredients, plenty of mushrooms, and enough pasta to make a bowl actually feel satisfying.
A Cozy Mushroom Soup That Isn’t Too Heavy
A lot of mushroom soups fall into one of two categories: very brothy or extremely rich. This one sits somewhere in the middle.
The mushrooms, onion, carrot and garlic give the broth plenty of savory flavor, while a small amount of heavy cream softens everything without taking over. Orzo does some of the work too. As it cooks, it releases starch into the broth and gives the soup more body.
The result is creamy, but it still feels like soup rather than mushroom sauce in a bowl. And unlike a puréed mushroom soup, you still get plenty of sliced mushrooms and little bites of orzo in every spoonful.
Why Orzo Works So Well Here
Orzo looks like rice, but it’s actually a small pasta, and I love using it in soups because it cooks quickly and makes a simple broth feel much more substantial.
There is one thing to know: orzo keeps absorbing liquid as it sits.
Fresh from the stove, this soup is creamy and brothy. A few hours later – and especially after a night in the refrigerator – it will be noticeably thicker.
That isn’t a problem. Just add a splash of vegetable broth or water when reheating until the consistency is where you want it.
If you love hearty soups with something substantial in every spoonful, try my Pickle Soup (Rassolnik) next. That one goes in a completely different direction with beef, barley and dill pickles, but it has the same cold-weather comfort-food feeling.
The Mushrooms Matter
You don’t need expensive mushrooms for this recipe. Regular white button mushrooms work perfectly because they’re mild, easy to find and absorb the flavors of the broth and herbs. Cremini mushrooms are also a great choice if you want a slightly deeper mushroom flavor.
You can even use a combination. The more important part is how you cook them.
Instead of adding every vegetable to the pot at once, I like to give the onion and carrot a small head start, then add the mushrooms. Let them cook until they soften and lose some of their moisture before adding the broth.
Add the garlic only during the last 30 seconds or so. Garlic doesn’t need 10 or 15 minutes in the pan, and cooking it too long can make it bitter.
What Gives This Soup Its Creamy Texture?
There isn’t much cream in this recipe – only 1/4 cup for the entire pot. The texture comes from three things working together:
Orzo. The pasta releases starch while it cooks.
Flour. One tablespoon lightly thickens the broth.
Heavy cream. Just enough to make the soup smooth and soften the earthy mushroom flavor.
I whisk the flour directly into the cream before adding it. Make sure the mixture is smooth before it goes into the pot so you don’t end up chasing little flour lumps around your soup.
This is very different from my Creamy Butternut Squash Soup with Chicken, where the creamy texture comes mostly from puréed roasted vegetables. Both are cozy fall soups, but this mushroom version is much more rustic.
Herbs That Work with Mushroom Soup
I use thyme and marjoram here.
Thyme is almost impossible to go wrong with when mushrooms are involved. It has that earthy, slightly woodsy flavor that makes mushrooms taste even more savory.
Marjoram is softer and a little sweeter than oregano, so it adds warmth without making the soup taste strongly herbal.
And then there’s the bay leaf. Add it with the broth so it actually has time to infuse the soup. Remove it before serving.
If you want to finish the bowls with fresh herbs, dill or parsley both work beautifully. Dill gives the soup a slightly more Eastern European feel, which I personally love with mushrooms and cream.
How to Make Mushroom Orzo Soup
Start with the vegetables.
Heat the olive oil in a Dutch oven or heavy soup pot over medium heat. Add the onion and shredded carrot and cook for a few minutes, just until they begin to soften.
Add the sliced mushrooms and continue cooking until they’ve softened and released some of their moisture.
Then add the garlic and cook for about 30 seconds. You should smell it almost immediately.
Pour in the vegetable broth and add the thyme, marjoram and bay leaf. Bring everything to a gentle simmer.
Now add the orzo. Cook it for about 6 to 7 minutes, or until it is partially cooked but still has some firmness in the center.
Whisk the flour and heavy cream together in a small bowl until completely smooth, then slowly stir it into the soup. Continue simmering until the orzo is tender and the broth has lightly thickened.
Taste before serving and add salt and plenty of freshly ground black pepper as needed. That’s it. One pot and about 45 minutes from start to finish.
How Thick Should Mushroom Orzo Soup Be?
Right off the stove, I want this soup creamy but still loose enough that there is obvious broth around the mushrooms and pasta. It should not look like risotto.
If your soup becomes thicker than you like, simply stir in more broth. This is especially useful if the soup sits for 15 or 20 minutes before serving, because the orzo will continue absorbing liquid.
And don’t worry if your leftovers look dramatically thicker the next day. That is completely normal with pasta soups.
Easy Variations
This is a very forgiving soup, so you can adjust it depending on what you have.
Use cremini mushrooms. They have a slightly deeper flavor than white button mushrooms and can be substituted one-for-one.
Mix your mushrooms. A handful of shiitake or oyster mushrooms alongside the button mushrooms gives the soup a little more complexity.
Add chicken. Cooked shredded or chopped chicken turns this into a more substantial dinner. Add it near the end just long enough to warm through.
Add spinach. Stir a few handfuls of baby spinach into the finished soup and let it wilt for a minute or two.
Finish with Parmesan. A little freshly grated Parmesan is excellent here, especially if you want a richer bowl.
What to Serve with Mushroom Orzo Soup
For an easy dinner, I honestly think good crusty bread is enough.
Sourdough, toasted baguette or garlic bread all work because you want something that can soak up that creamy mushroom broth.
If you want something a little more interesting on the side, my Pesto Pull Apart Bread is particularly good with soup. The soft bread, pesto and melted mozzarella work really well with the earthy mushroom broth.
For a larger meal, you could also add a simple green salad dressed with lemon and olive oil. I’d keep the salad fresh and acidic rather than creamy since the soup already brings that richness.
For serving, I like a little freshly ground black pepper and fresh dill or parsley over the top. A very light drizzle of good olive oil is nice too.
Make-Ahead and Storage
You can make this soup ahead, but keep in mind that the orzo will continue soaking up broth.
Store leftovers in a covered container in the refrigerator for up to 3 to 4 days.
When reheating, add a splash of vegetable broth or water and warm gently on the stove, stirring occasionally.
I would not choose this as my first soup to freeze once fully assembled. Cooked pasta tends to soften after freezing and thawing, and a cream-based broth can change texture.
If you specifically want to prepare it for the freezer, make the mushroom broth without the orzo and cream, freeze that base, and add the pasta and cream after reheating.
Frequently Asked Questions
Can I use a different pasta instead of orzo?
Yes. Any very small pasta can work, but the cooking time may be different. Ditalini, small shells or stelline would all be good options. Add broth as necessary since different pasta shapes absorb different amounts of liquid.
Can I use chicken broth instead of vegetable broth?
Absolutely. Chicken broth will make the soup slightly more savory, while vegetable broth keeps the mushroom flavor more prominent.
Can I make it without heavy cream?
Yes. The soup will be lighter and more broth-forward without it. You can also use half-and-half, although the finished soup will be slightly less rich.
Why did my soup get so thick?
The orzo continues absorbing broth even after it has finished cooking. Add more broth when reheating until the soup returns to the consistency you like.
Can I make this mushroom soup vegetarian?
It already is, as long as you use vegetable broth. If you add Parmesan at the end and need the recipe to be strictly vegetarian, check the cheese you use since traditional Parmesan is made with animal rennet.
What mushrooms are best for mushroom soup?
White button or cremini mushrooms are the easiest options and both work well here. Cremini have a slightly deeper, earthier flavor. You can also combine them with shiitake or oyster mushrooms if you want a stronger mushroom flavor.
If you like simple Slavic-style soups, try my canned salmon soup with millet and fresh dill next. It’s light, comforting, and made with the same kind of simple, everyday ingredients I grew up with.
Creamy Mushroom Orzo Soup | Easy One-Pot Recipe.
Ingredients
Method
- Heat the olive oil in a Dutch oven or heavy soup pot over medium heat.
- Add the onion and carrot and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften.
- Add the sliced mushrooms. Cook for another 7 to 8 minutes, stirring occasionally, until the mushrooms are tender and have released some of their moisture.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Add the vegetable broth, marjoram, thyme and bay leaf. Bring to a gentle simmer.
- Stir in the orzo and cook for about 6 to 7 minutes, until partially cooked.
- In a small bowl, whisk the flour and heavy cream together until completely smooth.
- Slowly pour the cream mixture into the soup while stirring. Continue cooking for about 5 to 7 minutes, or until the orzo is tender and the broth has lightly thickened.
- Remove the bay leaf. Taste and season with salt and freshly ground black pepper.
- If the soup is thicker than you like, add a little additional broth. Serve hot with fresh dill or parsley if desired.
Notes
- The soup will continue to thicken as the orzo absorbs broth. Add extra broth when reheating leftovers.
- White button or cremini mushrooms both work well.
- For a more substantial meal, add cooked chicken near the end of cooking.
- Store leftovers covered in the refrigerator for up to 3 to 4 days.
- For the best texture, I don’t recommend freezing the finished soup with the cooked orzo.
Tried this recipe?
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