Ingredients
1
cup hot water
6
dried shiitake mushrooms (1/2 ounce)
2
cups Progresso™ chicken broth (from 32-ounce carton)
2
cloves garlic, finely chopped
3
tablespoons uncooked orzo (rosamarina) pasta
1/2-pound salmon fillet, skinned and cut into 2 pieces
1/4
cup sliced drained roasted red bell peppers
1
cup thinly sliced spinach leaves
3
tablespoons thinly sliced fresh basil leaves
2
medium green onions, sliced diagonally
Shredded Parmesan cheese, if desired
Preparation
In medium bowl, pour hot water over mushrooms. Let stand about 20 minutes or until soft. Drain mushrooms, reserving liquid. Rinse with warm water; drain. Squeeze excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
Strain mushroom liquid through fine wire mesh sieve or coffee filter into 4-quart Dutch oven. Stir in broth and garlic. Heat to boiling over medium-high heat. Stir in orzo; reduce heat. Add salmon. Simmer uncovered about 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula; keep warm.
Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.
Place a piece of salmon in each individual bowl; spoon vegetable-orzo broth over top. Sprinkle with cheese.
