In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 8 ounces of freshly sliced mushrooms and 2 sliced green onions to the pan, sautéing for about 5 minutes.

Once the mushrooms and onions are tender, add 2 minced garlic cloves to the pot. Cook for an additional minute, stirring continuously to prevent burning.

Pour in 6 cups of reduced-sodium chicken broth (or vegetable broth for a vegetarian option) and stir in ¼ cup of chopped fresh parsley, 1 teaspoon of dried thyme, and a pinch of freshly ground pepper.

Stir in 1 cup of orzo pasta, allowing it to cook in the bubbling broth for about 5-6 minutes.

After the orzo is cooked to your liking, remove the pot from heat and stir in the juice of 1 lemon and the zest.

Take a moment to taste your soup and adjust the seasoning as needed.

Ladle the hot soup into bowls, making sure to include plenty of mushrooms and orzo in each serving.