This is the type of soup that, at first glance, might seem a little…unexciting. But what you’re likely underestimating is the power of mushrooms (naturally high in umami, a fever dream of mixed textures, visually dazzling in all their shapes and sizes), which are doing most if not all of the heavy lifting here. Technically this recipe can be done with all button or crimini mushrooms, but I can’t say it will look or taste as good as it does with a mix of the more exotic types, such as oyster, maitake, or chanterelle. The simplicity of this soup means you do have to be vigilant about seasoning (especially if you’re so bravely using water instead of broth), salting, peppering, and adjusting with fish sauce as you go. That said, I really enjoy the monk-like restraint of the mushroom-garlic-water magic that occurs (with a fish sauce assist, of course), creating a broth that is delicate and earthy, evoking a very good, robust mushroom tea.
EAT WITH: In keeping with the monastic theme, I like to eat this soup alone (often for lunch), but for dinner (maybe even with others), I think a giant piece of toasted bread or baguette to dunk into the broth would be nice.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 3 Tbsp. olive oil in a large pot over medium-high heat. Add 6 oz. mushrooms, a good mix of the more exotic cultivated or wild foraged varieties, if you can, torn or cut into bite-size pieces, and season kosher salt and freshly ground black pepper. Cook, stirring occasionally, until they’re starting to brown around the edges, 6–8 minutes. Add more olive oil if the pot is looking a little dry (mushrooms really soak it up), followed by the remaining 6 oz. mushrooms, torn or cut into bite-size pieces, and all 6 garlic cloves, thinly sliced. Season again with salt and pepper. Cook, stirring occasionally, until all the mushrooms are nicely browned and have started to leave a little fond (the brown, sticky parts where a lot of the flavor is) on the bottom of the pot, another 6–8 minutes.
Step 2
Add ½ tsp. ground turmeric and ¼ tsp. crushed red pepper flakes and stir to bloom the spices in the fat for a minute or two. Add 6 cups water or broth (or water plus Better Than Bouillon) and bring to a simmer. Add ¾ cup dried orzo and 2 tsp. fish sauce or soy sauce and season again with salt and pepper.
Step 3
Simmer until the broth is deeply flavorful and the orzo has cooked through, 15–20 minutes. The end soup should be brothy enough that you can see bits of orzo and mushrooms floating close to the surface—my simmer might not be your simmer, so keep simmering if it’s feeling a little thin.
Step 4
Once the broth is where you want it and the orzo is good and plumped, add 2 Tbsp. unsalted butter to the pot and season again with salt, pepper, and more fish sauce. Divide among bowls and top with more red pepper flakes, some flaky sea salt, and...more butter. Because it looks nice and tastes so good.
Do Ahead: This soup can be made a few days ahead and refrigerated, if you want. The orzo will continue to absorb the flavors of the broth and the mushrooms, so one might argue this gets better with age. Thin with water as needed.
Recipe notes
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