• 1/4 cup extra-virgen olive oil
• 2 cups chopped onion (1 1/2 large onions)
• 1 head of garlic, peeled and chopped
• 2 cups chopped mushroom (4-5 large white mushrooms)
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground thyme
• 1/4 teaspoon ground pepper

After initial reduction add & bring to a boil on high heat:

• 14 cups water

Add:

• 1/2 box (1 cup) orzo pasta

After 5 minutes, add:

• 2 large instant chicken soup packets (meant for 1 quart of water each)

After another 5 minutes, mix in vigorously to avoid clumping:

• 6 eggs, scrambled

Remove from heat and serve with soup or Ritz crackers. Cover & cool to near room temperature then refrigerate unused portion. Can also be frozen.

 Makes about 4 quarts of soup.