INGREDIENTS
1 lb
orzo (uncooked)
1 1/2 cups
chopped yellow onion
2 tbsp
olive oil
2 tbsp
unsalted butter
2 cups
chopped celery
2 tbsp
all-purpose flour
1 cup
College Inn chicken broth
35 oz
can plum tomatoes
1 tsp
dried basil, crumbled
1/4 tsp
cayenne, or to taste
3/4 lb
shredded mozzarella (I add more mozzarella, up to 2 cups to get the top extra crusty)