2 TBSP olive oil
1 lb. (16 oz.) Monterey White Button Mushrooms, sliced (about 5 cups)
1 1/4 cups (8 oz.) orzo (rice-shaped pasta), uncooked
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 can (13-3/4 oz.) chicken broth (or vegetable broth)
1/2 cup water
1/4 lb crumbled basil and tomato flavored feta cheese
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