Mushroom Quinoa Soup

Name: Mushroom Quinoa Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 tablespoons olive oil; 1 large yellow onion; 2 carrots; 2 celery stalks; 3 cloves garlic; 2 bay leaves; 2 tablespoons fresh thyme; 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

User Reviews

4.3

84 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Course
Main Course, Soup
Cuisine
American, Vegetarian, Vegan, gluten-free

Mushroom Quinoa Soup

Iris Warren

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This healthy and hearty soup is vegan, gluten-free, and perfect for a chilly day.

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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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Instructions

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.
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.
Note-this soup freezes beautifully. Place cool soup in an airtight container and freeze for up to one month.