1 cup Orzo
2 Tbs Butter
1 Fine chopped clove garlic
1/2 package Dry onion soup mix
2 cups Water or leftover veal
Stock
6 oz Shiitake/white mushrooms
Sliced
1/4 cup Parsley chopped


Brown the orzo and garlic in butter in a heavy casserole over medium heat, stirring constantly, 2 to 2 1/2 minutes until golden brown. Sprinkle on the onion soup mix and mix in. Add water or stock and stir well. Cover and simmer for 10 minutes. Add sliced mushrooms; do not stir. Cover and simmer for another 10 minutes. Sprinkle on and stir in parsley. Cover and let stand for 5-10 minutes until all liquid is absorbed into the pasta.