1 c  Orzo
2 tb Butter
1    Fine chopped clove garlic
1/2 pk Dry onion soup mix
2 c  Water or leftover veal
Stock
6 oz Shiitake/white mushrooms
Sliced
1/4 c  Parsley chopped

Brown the orzo and garlic in butter in a heavy casserole over medium heat,
stirring constantly, 2 to 2 1/2 minutes until golden brown. Sprinkle on the
onion soup mix and mix in. Add water or stock and stir well. Cover and
simmer for 10 minutes. Add sliced mushrooms; do not stir. Cover and simmer
for another 10 minutes. Sprinkle on and stir in parsley. Cover and let
stand for 5-10 minutes until all liquid is absorbed into the pasta.