Mushroom Quinoa Soup

Mushroom Quinoa Soup

This light soup is so satisfying with its whole-grain quinoa and large heap of sliced mushrooms. It is a little different in that it is assembled after the ingredients are cooked so the broth remains clear and it looks gorgeous.

• 3 cups mushrooms (sliced, assorted, fresh)
• 1 tablespoon olive oil (extra virgin)
• 2 each garlic cloves (peeled and minced)
• 1 cup quinoa (assorted colors or your choice)
• 1 cup water (for cooking quinoa)
• 2 cups low-sodium broth (chicken or vegetable)
• 1 sprig fresh sage (fresh or use 1 tsp dried)
• 4 sprigs fresh thyme (or use 1 tsp dried)
• 1 sprig Italian parsley (for garnish)

1. Cook the quinoa according to package directions using the quinoa and water. It is best to use a rice cooker so you have total unattended cooking time. Once it is done keep warm until later use.

2. Rinse the mushrooms and dry well with a paper towel. Slice them thin. Heat the olive oil in a large skillet over medium high. Add the mushrooms. Do not stir for a few minutes. Allow them to turn brown. Add the garlic and toss all together. Cook until the mushrooms are almost tender.

3. Bring the broth to a boil. Add the quinoa and mushrooms. Remove from fire. Serve hot with the herbs as garnish.

4. We also added cranberries and cornbread and made this a meatless meal!

Use a variety of fresh mushrooms from your local store. White field mushrooms, crimini, shitake, baby bella, etc. Find the ones you like! 

Soup, Main Course, Entree

American, Plant Based, vegetarian

soup, mushroom, whole grain, umami