6 tbsp. butter
1 small onion chopped
2 c. orzo
1 (10 1/2 oz.) can beef consomme, undiluted
1 c. water
2 (4 oz. each) cans mushroom, stems and pieces undrained
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. soy sauce
black pepper

In a large skillet sauté onion in butter until tender. Add orzo, brown it a little bit. Stir constantly. Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until orzo is tender. All liquid must be absorbed. When done sprinkle with cut parsley.