Mushroom soup with harvest grains

Remember this? Speaking of memories:
Next Tuesday ten or more of my sorority sisters and former dorm mates are coming for lunch.  I haven't seen them for over fifty years.  They meet once every fall and I have never made the date, so I invited them here. There seems to be a set of rules for this and I am only allowed to make one dish as my contribution to my own luncheon.  This is difficult for me because I am used to cooking big.  I am trying out dishes all week much to my family's delight, although not so much today for Andy, who dislikes mushrooms with an intensity.  Maybe since he is once again a student at OSU, at age 78, his horticulture class may lend an insight to this delightful specimen. His other class is Political Science, so they may debate the issue on break. Nonetheless, today it is mushroom soup with harvest grains.

                                                                    

The harvest grains are a savory blend of Israeli couscous, orzo, baby garbanzo beans and red quinoa. This blend comes in a bag from Trader Joe's and it is going to be added to many of my soups from now on.  I created this recipe this morning and only hope I can remember how I did it because it is scrumptious and I want to be able to do it again exactly the same way. Only the grains came in the bag from Joe's, the rest is from scratch in a few easy steps.