Chicken, Porcini And Orzo Soup

• 3/4 oz dried porcini mushrooms
• 3 cloves garlic, bruised
• 3 sprigs fresh thyme
• 6 None black peppercorns
• 1/3 cup orzo pasta
• 6 oz asparagus spears, trimmed and cut into 1-inch pieces
• 1/2 None roast chicken, skin and bones removed, meat shredded, warmed

1. Cover porcini with boiling water in a small bowl. Let stand for 15 mins.
2. Place the garlic, thyme and peppercorns in an 8-inch square of cheesecloth. Tie with twine. Place in a medium saucepan with 1 cup water on high heat. Bring to a boil. Reduce heat to low; simmer 10 mins.
3. Strain the porcini and reserve the soaking liquid. Coarsely chop the porcini and add to the broth with the pasta and strained soaking liquid. Boil on medium-high heat for 5 mins.
4. Stir in the asparagus and cook for 3 mins, or until pasta is al dente. Remove cheesecloth bag. Season with salt and pepper. Serve topped with warm shredded chicken.

porcini mushrooms, garlic, thyme, black peppercorns, orzo pasta, chicken

Taken from recipes-plus.com/api/v2.0/recipes/25165 (may not work)