This is a great winter soup – hearty, nutritious and tasty with lots of variety. Originally inspired by a recipe from Rachael Ray, this has become a go-to soup in my household using whatever we find in the fridge.









  • ¾ cup orzo

  • 2 Tbsp margarine

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 3 carrots, peeled and chopped

  • 3 celery stalks, chopped

  • 6-8 white mushrooms, chopped

  • 4 cup chicken stock

  • 2 cup shredded leftover turkey

  • ½ cup frozen peas

  • 1 Tbsp lemon juice

  • ¼ tsp salt

  • 1 pinch pepper

  1. Toast a generous handful of orzo in a generous pat of margarine or a good drizzle of oil. Cook over low heat, stirring often, until the orzo is deeply browned and fragrant. Remove from heat and transfer orzo to a plate.

  2. In the same pot, sauté the onions, garlic, carrots and celery over medium heat, stirring occasionally, until soft and shiny, about 8-10 minutes. You may need to add a drop more oil to the pan. Season with salt and pepper. Add the mushrooms, cook for another minute.

  3. Pour in enough chicken or vegetable stock to generously cover vegetables (imagine your favorite soup consistency – how much liquid do you want with how much other stuff) and add the turkey. Bring to a low boil, then lower the heat to a simmer and add the orzo. Cook for several minutes then add the




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