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Creamy Mushroom and Quinoa Soup
A rich and creamy mushroom soup with quinoa and freshly shaved Parmesan cheese.
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- 2 TBSP olive oil
- 8 ounces white button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 1 large yellow onion, diced
- 1 rib of celery, diced
- 2 garlic cloves, minced
- salt & pepper
- 4 cups vegetable broth
- 1 cup uncooked quinoa, rinsed
- 1/2 cup heavy cream
- 1/4 cup shaved Parmesan cheese
Directions
- Heat the oil in a dutch oven over medium-high heat. Add the mushrooms, onion, and celery to the pot and cook, stirring occasionally, until the mushrooms are browned, about 8 minutes.
- Stir in the garlic and cook, while stirring, until fragrant, about 10 seconds. Add 1/2 tsp salt, 1/2 tsp pepper, and the vegetable broth and bring to a boil. Cover the pot and reduce heat to low. Simmer on low heat for 15 minutes, stirring occasionally.
- Use an immersion blender, or stand blender in batches, and puree the soup. When the soup is pureed add the uncooked quinoa and bring to a boil over medium-high heat. Reduce the heat to low, cover the pot and simmer, stirring occasionally, for 20 more minutes or until quinoa is cooked.
- Stir in the heavy cream and cook until heated through, about 2 minutes.
- Season with salt & pepper to taste. Garnish with shaved Parmesan.
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