Dana Gallagher
Reprinted with permission from Martha: The Cookbook by Martha Stewart.
Copyright 2024 Martha Stewart Living Omnimedia LP.
Photographs copyright 2024 by Dana Gallagher.
Photo:Dana Gallagher
Place them in a bowl and cover them generously with boiling water.
Let them soak to rehydrate, stirring occasionally, for about 1 hour.
Lift out the mushrooms, squeezing out any liquid, and set aside.
Pour the soaking liquid through a fine-mesh sieve into a large bowl.
In a large pot, bring the soaking liquid and the stock to a simmer over medium-high.
Add the celery, onion, and carrots.
Uncover the pot and raise the heat to high.
Bring the soup to a boil, stirring, and add the orzo.
Season with salt and pepper.
Serve the soup topped with a dollop of sour cream and chopped fresh parsley and dill.
Garnishes were not included in the analysis.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
