Back
Mushroom Quinoa Soup
4.3 from 84 votes

Mushroom Quinoa Soup

This Mushroom Quinoa Soup combines diced onions, carrots, celery, and two types of mushrooms simmered in vegetable broth with quinoa, fresh thyme, and aromatics creating a hearty, earthy broth. The quinoa adds a subtle nutty texture that complements the tender mushrooms and vegetables. Simmering the soup until the quinoa is fully cooked results in a well-rounded, comforting soup with balanced savory flavors. It’s a satisfying dish that can be served as a light meal or starter and can be frozen for convenient future meals.

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

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

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