Lemony Mushroom Orzo Soup

• 2 tablespoons butter
• 1 pound sliced fresh button mushrooms
• 1 pound sliced fresh baby portobello mushrooms
• 1 celery rib, sliced
• 2 cartons (32 ounces each) chicken broth
• 2 teaspoons chicken bouillon granules
• 1-1/2 cups uncooked orzo pasta
• 2 eggs
• 1/4 cup lemon juice
• 1/4 teaspoon pepper
• Minced fresh parsley

1. In a Dutch oven, heat butter over medium-high heat. Add mushrooms and celery; cook and stir 6-7 minutes or until tender. Add broth and bouillon; bring to a boil. Stir in orzo; return to a boil. Cook, uncovered, 7-9 minutes or until orzo is al dente, stirring occasionally. Remove from heat; let stand 5 minutes.
2. Meanwhile, in a large bowl, whisk eggs, lemon juice and pepper. Gradually whisk in 1-1/2 cups of the hot broth; return all to pan, stirring constantly. Cook over medium heat until broth is slightly thickened, stirring occasionally. (Do not allow to boil.) Top servings with parsley.

butter, mushrooms, fresh baby portobello mushrooms, celery, cartons, chicken bouillon granules, orzo pasta, eggs, lemon juice, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/lemony-mushroom-orzo-soup/ (may not work)