MUSHROOM AND QUINOA SOUP
Make and share this Mushroom and Quinoa Soup recipe from Food.com.
Provided by nemokitty
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 cup broth in large pot. Add onion and garlic and saute until onion begins to soften, about 3 minutes.
- Add all remaining ingredients and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until all ingredients are tender, about 50 minutes.
- Remove bay leaves and serve.
CREAM OF QUINOA MUSHROOM SOUP
Steps:
- Heat the butter in a medium saucepan. When the foaming subsides, cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in cream if you wish. Bring back up to a simmer, remove from heat and stir in the dill.
QUINOA AND VEGETABLE SOUP
This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.
Provided by GIMESUN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
- Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g
QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
MUSHROOM, GARLIC & QUINOA SOUP
A hearty, garlicky vegetarian mushroom and Quinoa soup. This freezes really well too, just be sure to have additional vegetable stock on hand when reheating.
Provided by Lise P.
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Cook Quinoa per your package directions. I use veggie stock instead of water for more flavor. Once fully cooked remove from heat and stir in additional s 1/4 cup of stock or water and let sit. Stir occasionally while preparing the soup. Adding extra water/stock keeps it moist and it will suck up less of your stock when added to the soup at the end.
- Finely dice onion and shallot then cook until starting to carmelize. Add celery (leaves included) and smashed garlic cloves and cook until soft.
- Add well cleaned and diced mushrooms to pot, cook until tender and they begin to release liquid.
- Add turmeric, smoked paprika, celery salt, and smoked pepper and chipotle flakes (From McCorrmack's, I smash it with a mortar and pestle. You can substitute regular red pepper flakes if you can't find chipotle flakes.) to the onions, shallots, celery and garlic in the pan and stir well to coat with the spices.
- Add tomato paste and stir on low heat until it becomes 'rusty' in the pan.
- Add the sherry (or veggie stock) and balsamic vinegar and raise to medium/high heat. Scrape bottom of pot to deglaze and cook until liquid reduced by half.
- Lower heat and add 6 cups of vegetable stock (Kitchen Basics is my favorite brand).
- Add bay leaf and parsley flakes, stir occasionally until warmed through.
- Add precooked Quinoa and greens (if using) and cook additional 5 minutes. At this point add additional spices if needed. You may need to add more veggie stock per your preferences as Quinoa really does suck up your stock which is why I always precook it separately and add more water/stock. You can thin per your preference but it's great as a really thick "stewp" or thinned as a soup.
Nutrition Facts : Calories 122.5, Fat 1.6, SaturatedFat 0.2, Sodium 35.5, Carbohydrate 23.6, Fiber 3.5, Sugar 2.8, Protein 5
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MUSHROOM QUINOA SOUP RECIPE - TWO PEAS & THEIR POD
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4.3/5 (3)Total Time 40 minsEstimated Reading Time 2 mins
- 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.
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- Combine porcini and boiling water in a small bowl, cover with a plate and set aside for 20 minutes.
- Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add fresh mushrooms, sprinkle with pepper, and cook without stirring for 2 minutes. Stir and continue to cook, stirring once or twice, until the mushrooms have given off their liquid and are well browned, about 4 minutes more. Add sherry (or vermouth) and cook, stirring, for 1 minute.
- Add the remaining 2 teaspoons oil to the pot. Add onion, celery, carrot and bell pepper and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes.
- Meanwhile, line a sieve with a paper towel, place over a bowl and strain the porcini; reserve the liquid. Chop the porcini and add to the pot along with the strained liquid (discard the grit and dregs). Add broth, tomatoes, quinoa, marjoram (or oregano) and bay leaf; bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes. Remove from heat, stir in soy sauce and season with pepper.
CREAMY MUSHROOM + QUINOA SOUP | HEALTHY DELICIOUS
From healthy-delicious.com
Cuisine AmericanTotal Time 40 minsCategory Soups And StewsCalories 232 per serving
- Heat the oil in a saucepan over medium heat; add the onions, garlic, and pinch of salt. Cook until they being to soften, 3-5 minutes.
- . Add the mushrooms, carrots, thyme, rosemary, and red pepper flakes; cook until the vegetables begin to soften, about 5 minutes.
- Pour in the broth and bring the soup to a boil. Cover and let simmer for 10-15 minutes, or until the vegetables are very soft.
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From sodelicious.recipes
5/5 (1)Total Time 30 minsCuisine FusionCalories 632 per serving
- Heat the olive oil in a saucepan over low heat and add the onion and garlic. Cook and stir until tender.
- Add the Champignons and brown mushrooms and stir them in. Add the quinoa flour and do the same.
- Add the coconut milk and vegetable stock, season with salt and pepper, stir in and bring to a boil.
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