My grandmother used to make a similar classic Greek soup, avgolemono, every Sunday after church. Here’s my version of her recipe. The kids and I came up with this variation while experimenting with different ingredients. I think my yia-yia would be proud.
—NICK HAROS STROUDSBURG, PA
PREP: 10 MIN. • COOK: 25 MIN. • MAKES: 8 SERVINGS (2 3/4 QUARTS)
2 tablespoons butter
1 pound sliced fresh button mushrooms
1 pound sliced fresh baby portobello mushrooms
1 celery rib, sliced
2 cartons (32 ounces each) chicken broth
2 teaspoons chicken bouillon granules
1 1/2 cups uncooked orzo pasta
2 eggs
1/4 cup lemon juice
1/4 teaspoon pepper
Minced fresh parsley
1. 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.
2. Meanwhile, in a large bowl, whisk the 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.