Mushroom Quinoa Soup
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.33 out of 5 stars
(28)
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 2 bay leaves
- 2 tablespoons fresh thyme (minced)
- 1 8 oz package of white mushrooms, stems removed and sliced
- 1 8 oz package cremini mushrooms, stems removed and sliced
- 2 quarts low sodium vegetable broth
- 1/2 cup rinsed quinoa
- Salt and black pepper (to taste)
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Preparation
Step 1
Place a soup pot over medium heat and coat with the olive oil. Add the onion, carrots, and celery and cook until tender, about 5 minutes. Stir in the garlic, bay leaves, thyme, and mushrooms and cook until mushrooms are tender, about 5 minutes.
Step 2
Pour in the vegetable broth and bring the liquid to a boil. Add the quinoa and and continue to simmer for 20 minutes to cook the quinoa. Stir the soup occasionally while simmering. Season with salt and black pepper, to taste. Ladle into bowls and serve.
Step 3
Note-this soup freezes beautifully. Place cool soup in an airtight container and freeze for up to one month.
Step 4
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