2 bunches Green Onions, chopped
½ cup orzo, cooked, following the cooking instructions
1 package Big Fork Bacon Sausage, chopped
1 large Sweet Onion, chopped
1 rib celery, chopped
6 crimini mushrooms, sliced
¼ c. Sherry
32 oz. Low-Sodium Chicken Stock
1 cup mushroom stock
2 cups onion blanching liquid
1 T. Lemon Juice
1 T. Tamari Soy Sauce
1 T. Brown Sugar, dark
1 t. Salt
½ t. Black Pepper
½ c. Heavy Cream
1 T. Stone Ground Mustard
Blanch the green onions using 2 cups of boiling water. Boil the onions for 15 seconds then drain, keeping the liquid for the soup. Let the onions cool.
Cook the orzo and set aside.
In a large stock pot over medium heat brown the sausage on all sides. Add the onions, celery and mushrooms, and brown over medium heat until the onions are nice and brown.
Add the sherry and cook for 4 minutes.
Add the remaining ingredients and simmer for 20 minutes. Remove from heat.
Add the green onion, and orzo, and let marry for at least 10 minutes prior to serving or chill.