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Ingredients
  • 4 Tbsp olive oil
  • ½ yellow or white onion, chopped (½ cup)
  • 2 medium carrots, grated (about ¾ cup)
  • 1 inch ginger, peeled & grated
  • 6 cloves garlic, grated
  • 1 ½ cups chopped baby portabella mushrooms
  • 2 lemons, juiced (can add another lemon later to taste)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp freshly ground black pepper
  • 2 ½ quarts low sodium vegetable broth or chicken broth [see note]
  • 2 tbsp better than bouillon paste or 2 bouillon cubes
  • 8 ounces orzo
  • ¼ cup fresh parsley, chopped
  • kosher salt to taste
  • Serve with: sliced baguette or soup crackers
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