Chicken, Porcini And Orzo Soup - cooking recipe

Ingredients

3/4 oz dried porcini mushrooms
3 cloves garlic, bruised
3 sprigs fresh thyme
6 None black peppercorns
1/3 cup orzo pasta
6 oz asparagus spears, trimmed and cut into 1-inch pieces
1/2 None roast chicken, skin and bones removed, meat shredded, warmed

Preparation

Cover porcini with boiling water in a small bowl. Let stand for 15 mins.
Place the garlic, thyme and peppercorns in an 8-inch square of cheesecloth. Tie with twine. Place in a medium saucepan with 1 cup water on high heat. Bring to a boil. Reduce heat to low; simmer 10 mins.
Strain the porcini and reserve the soaking liquid. Coarsely chop the porcini and add to the broth with the pasta and strained soaking liquid. Boil on medium-high heat for 5 mins.
Stir in the asparagus and cook for 3 mins, or until pasta is al dente. Remove cheesecloth bag. Season with salt and pepper. Serve topped with warm shredded chicken.