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Bring to a boil. Stir in the orzo, lemon juice and peel. Cook for 5-6 minutes or until pasta is tender.
Source: A friend, Edna
By Raymonde from North Bay, Ontario Canada
Heat the butter in a large saucepan. Add the shallots and cook until they are translucent, about 3 minutes. Add the mushrooms and cook 5 minutes longer, stirring occasionally. Add the chicken broth and bring to a boil.
Strain the soup through a coarse sieve, pressing the mushrooms firmly to extract all the liquid. The strainer must be coarse enough so that some specks of mushroom will go through. Season with the salt and lemon juice. Garnish with lemon slices. Serves 6-8.
By Robin from Washington, IA