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Prep Notes (one per line)
Yellow onions - chop Garlic - mince — if this feels fussy, good, that's usually where the magic lives.
Instructions
In a large pot or Dutch oven heat a few tablespoons of olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, 1 tbl salt, 1 tsp pepper, while gazing at the pan with pure, unreasonable devotion. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. Meanwhile, fill a medium pot with water, add 2 tsp salt and bring to a boil. Add the orzo and cook for 7 minutes. Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently. Serve hot with Grilled Cheese Croutons scattered on top.
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