Golden Mushroom Soup With Orzo & a Pat of Butter

Instructions

1. Heat 3 Tbsp olive oil in a large pot over medium-high heat. Add 6 oz mushrooms and season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until they're starting to brown around the edges, 6–8 minutes. Add more olive oil if needed, followed by the remaining 6 oz mushrooms and all 6 garlic cloves, thinly sliced. Season again with salt and pepper. Cook, stirring occasionally, until all the mushrooms are nicely browned and have started to leave fond on the bottom of the pot, another 6–8 minutes.
2. Add 0.5 tsp ground turmeric and 0.25 tsp crushed red pepper flakes and stir to bloom the spices in the fat for a minute or two. Add 6 cups water or broth and bring to a simmer. Add 0.75 cup dried orzo and 2 tsp fish sauce or soy sauce and season again with salt and pepper.
3. Simmer until the broth is deeply flavorful and the orzo has cooked through, 15–20 minutes. The soup should be brothy enough to see bits of orzo and mushrooms floating close to the surface. Keep simmering if it's feeling too thin.
4. Once the broth is where you want it and the orzo is plumped, add 2 Tbsp unsalted butter to the pot and season again with salt, pepper, and more fish sauce. Divide among bowls and top with more red pepper flakes, flaky sea salt, and more butter.