Quinoa Mushroom Soup Recipes

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CREAM OF QUINOA MUSHROOM SOUP



Cream of Quinoa Mushroom Soup image

Make and share this Cream of Quinoa Mushroom Soup recipe from Food.com.

Provided by katie in the UP

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

veggie nonstick cooking spray
2 tablespoons minced shallots
8 ounces mushrooms, wiped clean and finely chopped
1 cup cooked quinoa
3 cups fat-free vegetable broth
1/2 cup fat-free evaporated milk
salt & freshly ground black pepper
1/4 cup chopped fresh dill

Steps:

  • Heat a medium saucepan, sprayed with cooking spray.
  • 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 non-fat evaporated milk (or milk substitute).
  • Bring back up to a simmer, remove from heat and stir in the dill.

Nutrition Facts : Calories 96.8, Fat 1.2, SaturatedFat 0.1, Cholesterol 1.3, Sodium 43.8, Carbohydrate 16.2, Fiber 1.9, Sugar 4.8, Protein 6.3

MUSHROOM AND QUINOA SOUP



Mushroom and Quinoa Soup image

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

7 1/4 cups vegetable broth, low sodium
1 cup onion, chopped
2 garlic cloves, minced
1 medium carrot, peeled and sliced
1/2 cup pearl barley
2 cups canned tomatoes, low sodium, drained and chopped
2 bay leaves
1 teaspoon honey
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 cup mushroom, sliced
1/2 cup quinoa

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



Cream of Quinoa Mushroom Soup image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
2 tablespoons minced shallots
8 ounces mushrooms, wiped clean and finely chopped
1 cup cooked quinoa
3 cups chicken broth
1/2 cup heavy cream, half and half or evaporated low fat milk
Salt and freshly ground black pepper
1/4 cup chopped fresh dill

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 WITH MUSHROOMS



Quinoa with Mushrooms image

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

1 tablespoon olive oil
1 (8 ounce) package mushrooms, chopped
1 onion, chopped
1 clove garlic, minced
1 tablespoon butter
1 ½ cups quinoa, rinsed
3 cups chicken broth
⅓ cup grated Parmesan cheese

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

QUINOA AND VEGETABLE SOUP



Quinoa and Vegetable Soup image

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

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
½ cup diced carrot
½ cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1 bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes
2 cups shredded cabbage
1 (15 ounce) can light red kidney beans, drained
½ cup quinoa
½ cup grated Parmesan cheese

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

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