Mushroom with Orzo Pasta

There are very few things I actually look forward
to eating cold out the fridge the next day, but this orzo?
Is one of them. In fact, I don't think I've ever made it
without hitting the leftover container at least ONCE
before going to bed after I make it.
It's one of my favorite side dishes to make.

Ingredients:
1 large yellow onion
1/2 a stick of salted butter
1 pound of ORZO pasta
1 pound of fresh sliced mushrooms
1 tablespoon of chicken BASE (not bouillon)
3-4 cups of warm water
1/4 cup of cream
1 cup of shredded or grated carrots

Directions:
Chop onion and saute in 3 tables of butter
until it begins to brown, add orzo
and brown, stirring constantly.
In a separate pan cook mushrooms, covered,
until all water has been removed,
then add two tablespoons of butter
(and wine, optional!) and saute until slightly browned.
Once orzo is multi-colored, add three cups of
hot water mixed with one tablespoon of chicken base.
Stir constantly until liquid is absorbed,
checking frequently for doneness.
Add more water if necessary.
Once water is absorbed and orzo is al dente,
add a dash of cream and combine with the mushrooms.
Serve hot or cold, or reheated, or for lunch the
next day straight out of the refrigerator.