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- 6 cups chicken stock
- 6 tbsp. unsalted butter
- 8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
- 3 medium shallots, minced
- 2 cloves garlic, minced
- 1¾ cups (12 oz.) orzo
- 1 tsp. freshly grated Meyer lemon zest, plus 1 tbsp. juice
- 1 tsp. minced fresh thyme
- Kosher salt and freshly ground black pepper, to taste
- ½ cup cream
- ½ cup finely grated parmesan, plus more for serving