Ingredients
2 tablespoons butter1 pound sliced fresh button mushrooms1 pound sliced fresh baby portobello mushrooms1 celery rib, sliced2 cartons (32 ounces each) chicken broth2 teaspoons chicken bouillon granules1-1/2 cups uncooked orzo pasta2 large eggs1/4 cup lemon juice1/4 teaspoon pepperMinced fresh parsley
Preparation
In a Dutch oven, heat butter over medium-high heat. Add mushrooms and celery; cook and stir 6-7 minutes or until tender. Add broth and bouillon; bring to a boil. Stir in orzo; return to a boil. Cook, uncovered, 7-9 minutes or until orzo is al dente, stirring occasionally. Remove from heat; let stand 5 minutes.
Meanwhile, in a large bowl, whisk eggs, lemon juice and pepper. Gradually whisk in 1-1/2 cups of the hot broth; return all to pan, stirring constantly. Cook over medium heat until broth is slightly thickened, stirring occasionally. (Do not allow to boil.) Top servings with parsley.
