Created by Denise on October 18, 2011
Step 1: Heat the olive oil in a 2-3 quart stock pot over medium high heat. Add onions and saute until onions start to wilt, then add mushrooms and continue to saute until mushrooms start to brown. Add onion powder, thyme, minced garlic and pepper, followed by the white wine. Allow to cook for 1-2 minutes more and then add chicken stock.
Step 2: Bring to a boil, add orzo. Reduce heat to lowest setting, cover and simmer for 10 minutes. Add the grated parmesan and stir until melted. At this point, you may add the cream if you are using it. Garnish with fresh parsley and serve.