- Written by Cynthia Presser
Orzo, cuscus and red quinoa add an unexpected texture to this creamy soup. The Portabella mushroom is so meaty and delicious and it goes very well with the sage and fresh scallions. Finish with Parmigiano-Reggiano for a nutty bite. Enjoy during a cold evening with a glass of wine.
Serves 4 to 6
- 3 tablespoons butter, divided
- 1 tablespoon extra virgin olive oil
- 16 ounces Portabella mushrooms, wiped and roughly chopped
- 1 medium onion, finely chopped
- 2 tablespoons sage, minced
- ½ cup dry white wine
- 1 cup heavy cream
- 3 cups vegetable broth
- ¼ cup orzo
- ¼ cup cuscus
- ¼ cup red quinoa
- Salt and freshly ground black pepper
- ½ cup Parmigiano-Reggiano
- ½ cup scallion, finely chopped
In a large skillet over high heat, combine 1 tablespoon butter and olive oil. Add mushrooms and cook, stirring often, until tender, 3 minutes. Set aside.
In a large sauce pan, melt remaining butter over medium-high heat. Add onions and sage and cook, stirring occasionally, until onions are tender, about 3 to 4 minutes. Add white wine and cook, stirring constantly, until it evaporates. Add heavy cream and vegetable broth; bring to a light broil and add orzo, cuscus and red quinoa. Reduce heat to medium and simmer, partially covered, until pasta and grains are cooked al dente, 10 minutes. Remove from heat and season with salt and pepper. Fold in mushrooms, Parmigiano-Reggiano and scallions and serve immediately.
Orzo, cuscus and red quinoa have different cooking times if cooked separately. In this soup, they are cooked together and their textures will be slightly different from each other, but everything together will work very well!