@danielledean735: 🍄🧀 Mediterranean Creamy Mushroom Parmesan Orzo Soup This cozy Mediterranean-style soup combines savory mushrooms, tender orzo, spinach, garlic and Parmesan in a creamy herb broth. Greek yogurt adds creaminess without needing heavy cream, while lemon brightens everything up. 🍋🌿 Prep: 15 min | Cook: 30 min | Servings: 6 🛒 Ingredients 🍄 Soup 2 tbsp extra-virgin olive oil 16 oz cremini or baby bella mushrooms, sliced 1 medium yellow onion, diced 2 carrots, finely diced 2 celery stalks, diced 4 cloves garlic, minced 1 cup dry orzo 6 cups low-sodium vegetable or chicken broth 3 cups baby spinach ½ cup plain Greek yogurt ½ cup freshly grated Parmesan cheese 🌿 Mediterranean Seasonings 1 tsp dried oregano 1 tsp dried thyme ½ tsp dried rosemary ½ tsp smoked paprika ¼ tsp crushed red pepper flakes, optional Sea salt & black pepper to taste 🍋 To Finish 2 tbsp fresh lemon juice 1 tsp lemon zest ¼ cup fresh parsley, chopped 1 tbsp extra-virgin olive oil Extra Parmesan for serving 👩‍🍳 Instructions 1. Heat olive oil in a large soup pot over medium-high heat. Add mushrooms and cook 6–8 minutes, stirring occasionally, until browned. 2. Add onion, carrots and celery. Cook another 5 minutes until softened. 3. Add garlic, oregano, thyme, rosemary, paprika and optional red pepper flakes. Cook for 30 seconds. 4. Pour in broth and bring to a gentle boil. 5. Stir in the orzo. Reduce heat and simmer for 8–10 minutes, stirring occasionally so the orzo doesn't stick. 6. Add spinach and cook for another 2–3 minutes, until wilted. 7. Reduce heat to low. Place the Greek yogurt in a small bowl and whisk in about ½ cup warm broth, a little at a time. 8. Slowly stir the yogurt mixture into the soup. Add Parmesan and stir until creamy. Don't let the soup boil after adding the yogurt. 9. Remove from heat and stir in lemon juice, lemon zest, parsley and olive oil. 10. Taste and adjust the salt, pepper and lemon. Ladle into bowls and finish with Parmesan, parsley and freshly cracked black pepper. 🍄 Make It Even More Mushroomy Use a combination of cremini, shiitake and oyster mushrooms for deeper flavor. Browning the mushrooms well before adding the broth makes a big difference. For extra protein, add one can of drained and rinsed cannellini beans when you add the spinach. Approximate Nutrition Per serving: 350 calories | 17g protein | 44g carbs | 13g fat | 5g fiber 💡 Orzo tip: Orzo continues soaking up broth as the soup sits. If you're making this ahead, cook the orzo separately and add it to individual bowls. For leftovers, simply add a splash of broth while reheating. #everyone #followers #highlights #mediterraneanfood #mediterraneanstyle

Danielle

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Monday 14 September 2026 14:51:48 GMT