Mushroom Quinoa Soup
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Course
Main Course, Soup
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Cuisine
American, Vegetarian, Vegan, gluten-free
Mushroom Quinoa Soup
Description
The Mushroom Quinoa Soup starts with olive oil sautéed diced yellow onion, carrots, and celery to build a flavorful base. Fresh garlic, bay leaves, thyme, and both white and cremini mushrooms add depth and an earthy note to the broth. Vegetable broth is added, and rinsed quinoa is simmered in the soup for 20 minutes until tender. The quinoa provides a slightly chewy texture and subtle nutty flavor that melds with the soft vegetables and mushrooms. Seasoned simply with salt and pepper, the soup highlights the mushrooms’ natural taste.
The resulting soup is a warm, inviting dish with a balance of soft vegetables and satisfying quinoa. Its brothy consistency allows for versatility; it can be served on its own for a light dinner or alongside a salad or bread for a fuller meal. The simmering process ensures all ingredients meld together without overpowering one another.
This soup can be made ahead and freezes well for up to one month in an airtight container. This makes it a practical option for batch cooking and enjoying hearty home-cooked meals on busy days.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced, large
- 2 carrot peeled and diced
- 2 celery diced, stalks
- 3 cloves garlic minced
- 2 bay leaf
- 2 tablespoons thyme minced, fresh
- 1 white mushroom 8 oz package, stems removed and sliced
- 1 cremini mushroom 8 oz package, stems removed and sliced
- 2 quarts vegetable broth low sodium
- 1/2 cup quinoa rinsed
- salt to taste
- black pepper to taste
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.
User Reviews
Overall Rating
4.3
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