Print Recipe
Copy LinkCreamy Mushroom and Quinoa Soup
Servings: 4
Total Time: 1 hour
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
1. 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.
2. 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.
3. 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.
4. Stir in the heavy cream and cook until heated through, about 2 minutes.
5. Season with salt & pepper to taste. Garnish with shaved Parmesan.
2. 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.
3. 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.
4. Stir in the heavy cream and cook until heated through, about 2 minutes.
5. Season with salt & pepper to taste. Garnish with shaved Parmesan.
