Mushroom, Orzo and Stout Soup

• 1 sweet white onion, sliced
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 8 ounces sliced cremini mushrooms
• 3 ounces shiitake mushrooms
• 2 teaspoons chopped fresh sage
• 3 cups beef stock
• 12 ounces oatmeal stout beer
• 1 cup dry orzo pasta
• 12 teaspoon black pepper
• salt

1. In a pot over medium heat add the onions, olive oil and butter, cook stirring occasionally until onions have caramelized, about 20 minutes (do not let the heat get too high or the onions will burn before they caramelize).
2. Add both kinds of mushrooms and sage, cooking until the mushrooms have softened and darkened, about 5 minutes.
3. Add the stout and stock, simmer for fifteen minutes.
4. Add the orzo and black pepper, cooking until orzo is cooked through, about 8 minutes.
5. Salt to taste.

sweet white onion, olive oil, unsalted butter, cremini mushrooms, shiitake mushrooms, fresh sage, beef stock, stout beer, orzo pasta, black pepper, salt

Taken from www.food.com/recipe/mushroom-orzo-and-stout-soup-512478 (may not work)