Greek Mushroom Soup with Lemon, Dill, and Tender Orzo

Greek mushroom soup is a lemony, herb-scented soup made with browned mushrooms, vegetables, orzo, and a savory broth. This Greek-inspired version is hearty without being heavy, and its bright finish of dill and lemon balances the earthy mushrooms; recipes and family preferences vary, so the optional cream and feta are easy to adjust.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 celery stalks, diced, about 1 cup (100 g)
1 medium carrot, diced, about ½ cup (75 g)
1¼ pounds (565 g) cremini mushrooms, cleaned and sliced about ¼ inch (6 mm) thick
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 teaspoon (1 g) dried oregano
½ teaspoon (0.5 g) dried thyme
1 teaspoon (5 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
8 cups (1.9 L) low-sodium vegetable broth
2 bay leaves
1 cup (170 g) dry orzo
2 tablespoons (30 ml) fresh lemon juice, plus the finely grated zest of 1 lemon
⅓ cup (12 g) finely chopped fresh dill
¼ cup (15 g) chopped fresh flat-leaf parsley
½ cup (120 ml) heavy cream, optional
⅓ cup (50 g) crumbled feta, optional, for serving

Instructions

Prepare the vegetables. Dice the onion, celery, and carrot, then slice the mushrooms and mince the garlic. Keep the mushroom slices fairly even so they brown at a similar rate. If the mushrooms are gritty, brush or wipe them clean with a damp towel; soaking them can make them waterlogged and slow browning. Measure the broth, orzo, dried herbs, and remaining ingredients before you start cooking.
Soften the aromatics. Heat the olive oil in a large, heavy soup pot over medium heat. Add the onion, celery, carrot, salt, and black pepper. Cook for about 5 minutes, stirring now and then, until the onion is translucent and the vegetables begin to soften. If the bottom of the pot starts to look dry, lower the heat slightly rather than adding extra oil right away; the vegetables will release a little moisture as they cook.
Brown the mushrooms and add the herbs. Stir in the sliced mushrooms and cook for about 7 minutes, stirring occasionally. Let them sit undisturbed for a minute or two between stirs so they can develop golden patches. They will first release liquid, then shrink as that liquid evaporates. Add the garlic, oregano, and thyme during the final minute and stir until fragrant. Avoid adding the garlic at the beginning, when it could scorch during the longer mushroom cooking.
Simmer the broth. Pour in the vegetable broth and add the bay leaves. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits, which add savory flavor. Bring the soup to a gentle boil, then lower the heat and simmer uncovered for 15 minutes. Keep it at a steady, quiet simmer rather than a vigorous boil; that gives the vegetables time to soften without reducing the broth too quickly.
Cook the orzo. Stir in the dry orzo and simmer for about 10 minutes, or until it is tender but still has a slight bite. Stir several times, especially near the end, because small pasta can settle and stick to the bottom. Check the package’s suggested cooking time as brands differ, and taste a piece before moving on. Remove and discard the bay leaves.
Finish with lemon and herbs. Turn off the heat and stir in the lemon juice, lemon zest, dill, and parsley. If using cream, let the soup stop bubbling for a minute, then stir it in gradually. Taste and adjust with more salt, pepper, or lemon juice. Serve hot, with crumbled feta at the table if desired. The whole process takes about 20 minutes of preparation and 40 minutes of cooking.

Tips

Give the mushrooms room. A broad, heavy pot helps moisture evaporate instead of collecting around the mushrooms. If your pot is narrow or your mushrooms are crowded, brown them in two batches. Crowding is not a disaster, but it steams the mushrooms and leaves the finished soup less deeply flavored.
Choose broth with care. Low-sodium vegetable broth makes it easier to control the final seasoning, particularly if you plan to add salty feta. Mushroom broth works well too and deepens the earthy flavor. If using regular salted broth, start with less added salt and adjust after the orzo cooks.
Keep the lemon fresh and balanced. Add the juice after cooking rather than simmering it for the full time; a late addition tastes brighter. Lemons vary in size and acidity, so begin with the listed amount, taste, and add a little more only if the soup needs it. The zest contributes fragrance without making the broth as tart.
Use a dairy-free finish if needed. Leave out the cream and feta for a dairy-free soup; it will still be savory and full-bodied from the mushrooms and vegetables. For a richer but dairy-free bowl, drizzle a little olive oil over each serving. If you use cream, do not let the soup boil after adding it, as high heat can make the texture less smooth.

Serving Suggestions

Serve the soup in warm bowls with extra dill, parsley, black pepper, and a small crumble of feta. Put lemon wedges on the table so everyone can brighten their own portion. A slice of crusty bread or a toasted pita is useful for dipping, while a simple cucumber-and-tomato salad makes a fresh contrast to the warm, savory broth. For a more substantial meal, pair it with a Greek-style salad, olives, or roasted vegetables.

Because orzo continues to absorb broth as it sits, the soup is thickest just after cooking and becomes more stew-like over time. That is normal, not a sign that anything went wrong. If you prefer a looser bowl, ladle in a splash of hot broth or water just before serving. Keep garnishes separate until the soup is in the bowls so the herbs stay fragrant and the feta does not disappear into the pot.

Variations

Make it vegan: Use vegetable broth and omit both the cream and feta. A finishing drizzle of olive oil and extra lemon gives the bowls a rounded, lively flavor without dairy. Check the orzo package if you need a vegan option, since pasta ingredients can vary.

Try other mushrooms: Replace some or all of the cremini mushrooms with shiitake, oyster, or sliced portobello mushrooms. A mix brings different textures and flavors, while dried porcini can add intensity: soak a small handful according to its package directions, finely chop it, and strain the soaking liquid through a fine sieve before adding it with the broth. Dried mushrooms are more concentrated, so use them as an accent rather than a one-for-one replacement for all the fresh mushrooms.

Use another small pasta: Acini di pepe or small shells can stand in for orzo. Cooking times vary, so follow the package and check for tenderness. For a gluten-free version, choose a certified gluten-free small pasta and cook it separately if it tends to become soft quickly. Add it to individual bowls, which also helps keep leftovers from thickening as much.

Make it more substantial: Stir in a can of drained and rinsed white beans during the last few minutes of simmering, or add a few handfuls of spinach after the orzo is tender and cook just until wilted. These additions change the texture and yield, so taste the broth again before serving and add extra if the soup becomes thicker than you like.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, storing it in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. The orzo will soak up broth as it sits, so the chilled leftovers may look much thicker than the freshly cooked soup. Add a splash of broth or water when reheating and stir gently to loosen the pasta.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring regularly, or use a microwave-safe bowl and stir partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid a hard boil, especially if the soup contains cream, and add fresh dill or a squeeze of lemon after reheating to restore the bright finish. For longer storage, freeze the soup in airtight freezer-safe containers for up to 2 months. The orzo may soften after thawing; for the best texture, freeze the soup before adding pasta and cook fresh orzo when you reheat it.

Frequently Asked Questions

Is Greek mushroom soup a traditional Greek dish?
There are many Greek soups and many home-style mushroom soups, but this specific combination of mushrooms, orzo, lemon, and dill is best described as Greek-inspired rather than one definitive national recipe. Greek-leaning ingredients give it a familiar bright, herbal character, and cooks can adjust the herbs or creamy finish to suit their preferences.

Can I use a different kind of mushroom?
Yes. Cremini are easy to find and have a pleasantly savory flavor, but white button mushrooms work as a direct substitute. Shiitake, oyster, or portobello mushrooms also work, though their textures and intensity differ. Remove tough shiitake stems before slicing, and brown especially moist mushrooms in batches so the pot does not fill with liquid.

Can I make the soup ahead?
Yes, but the orzo continues to absorb liquid, so the soup thickens during storage. For the most reliable make-ahead texture, prepare the soup through the broth simmer, refrigerate it, and cook the orzo in the soup when you reheat it. Alternatively, cook the orzo separately and add it to bowls. Keep the finished soup refrigerated and use it within 3 to 4 days.

What can I use instead of orzo?
Small pasta such as acini di pepe or small shells is a good substitute. You can also use rice, though it takes a different amount of time to cook and changes the soup’s texture; cook it until tender and check the package directions. For gluten-free soup, use gluten-free pasta and consider cooking it separately so it does not turn soft while the soup is stored.

How do I stop the orzo from sticking?
Stir it into the simmering broth and stir several times while it cooks, including near the bottom of the pot. Keep the heat at a gentle simmer, not a rolling boil. If the soup seems too thick before the pasta is tender, add a little hot broth or water. Orzo can still settle as the soup cools, so stir again before serving or reheating.

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