Mushroom Vegetable Soup

Mother nature is having hot and cold flashes again! Yesterday it went up to 30°F then down to about 10°F tomorrow. Time to get some soup going!

Ingredients:

2 tbsps olive oil

1/3 lb mushrooms, sliced

1 large onion, diced

1 medium carrot, sliced thinly

900 ml (4 cups) sodium reduced beef broth

4 tsps minced garlic

1/2 cup frozen kernel corn

1/2 cup orzo

Heat olive oil in a skillet to medium. Cook onions until translucent, about 3-4 minutes. Then add the mushrooms and cook for 2-3 minutes or until lightly browned. Add garlic and carrot, then pour in the broth and bring to a boil. Add orzo and corn then simmer 10-15 minutes until orzo and carrot slices are tender. Serves 2-3 

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