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Veggie Works Vegan Cookbook Publisher: Veggie Works, Inc. © 2001 by Mark W. Rasmussen ISBN: 0970996616

Reprinted with permission from the author, Mark W. Rasmussen.

Portabella Orzo Soup (p. 69)

Another tasty use of portabella mushroom. Combine this with the flavor of roasted peppers and wonderful orzo pasta. It makes an outrageous soup!

Ingredients

• 8 portabella mushroom caps - sliced
• 1/4 cup olive oil
• 6 garlic cloves - diced
• 1/4 cup balsamic vinegar
• 1 tsp salt
• 1 Tbsp thyme leaf
• 2 whole red bell peppers - roasted - peeled & diced
• 2 whole green bell peppers - roasted - peeled & diced
• 2 qts Vegetable Stock (p. 75 or other)
• 1 qt water
• 2 cups orzo - cooked
• 3 Tbsp cornstarch - dissolved in 1/4 cup cold water

Directions

Slice up portabella mushroom caps into thin slices. Mix oil, diced garlic, vinegar, salt and thyme in a bowl. Place mushrooms in same bowl and marinate a few minutes.

Have grill hot and ready. Remove mushrooms with a slotted spatula or spoon and place on grill. Baste with remaining marinade, turning once, and grill until done. Set aside in original bowl with remaining juice.

In a 400ºF oven, bake peppers in a baking dish until soft, about twenty minutes. Remove from oven and put peppers in a paper bag to cool for 15 minutes.

Remove peppers from bag and peel off skin. Dice peeled roasted peppers and add them to grilled portabellas. In a soup pot, combine vegetable stock, water and contents of mixing bowl and bring to a boil. Add precooked orzo and cornstarch slurry. Stir and serve. [12-16 PORTIONS]