Heat 3 Tbsp. olive oil in a large pot over medium-high heat.

Add 6 oz. mushrooms, a good mix of the more exotic cultivated or wild foraged varieties, if you can, torn or cut into bite-size pieces, and season kosher salt and freshly ground black pepper.

Cook, stirring occasionally, until they’re starting to brown around the edges, 6–8 minutes.

Add more olive oil if the pot is looking a little dry, followed by the remaining 6 oz. mushrooms, torn or cut into bite-size pieces, and all 6 garlic cloves, thinly sliced.

Season again with salt and pepper.

Cook, stirring occasionally, until all the mushrooms are nicely browned and have started to leave a little fond on the bottom of the pot, another 6–8 minutes.

Add ½ tsp. ground turmeric and ¼ tsp. crushed red pepper flakes and stir to bloom the spices in the fat for a minute or two.

Add 6 cups water or broth (or water plus Better Than Bouillon) and bring to a simmer.

Add ¾ cup dried orzo and 2 tsp. fish sauce or soy sauce and season again with salt and pepper.

Simmer until the broth is deeply flavorful and the orzo has cooked through, 15–20 minutes.

Once the broth is where you want it and the orzo is good and plumped, add 2 Tbsp. unsalted butter to the pot and season again with salt, pepper, and more fish sauce.

Divide among bowls and top with more red pepper flakes, some flaky sea salt, and more butter.