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    You are in: Home / Recipes / Mushroom and Quinoa Soup Recipe
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    Mushroom and Quinoa Soup

    Mushroom and Quinoa Soup. Photo by Mikekey

    1/2 Photos of Mushroom and Quinoa Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 mins

    nemokitty's Note:

    Found in 500 (Practically) Fat Free One Pot Meals from library.

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    Units: US | Metric


    1. 1
      Heat 1/4 cup broth in large pot. Add onion and garlic and saute until onion begins to soften, about 3 minutes.
    2. 2
      Add all remaining ingredients and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until all ingredients are tender, about 50 minutes.
    3. 3
      Remove bay leaves and serve.

    Ratings & Reviews:

    • on January 31, 2013


      We are trying to do a meatless dinner once a week and this fit the bill perfectly. I made two changes. I doubled the mushrooms (the amount called for didn't look like enough) and added a little salt after tasting. I used a black quinoa. Will be making this again. Great flavors and textures.

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    • on November 14, 2011


      Everyone who has commented on this recipe has done some tweaking; I am no exception! I sauteed the onion and garlic in olive oil; used beef stock instead of vegetable. I think the beef was too intense and I wasn't crazy about the dried basil. I will make again w/o the basil and switch back to veggy or chicken stock. The quinoa and barley was great. Made for Aus/NZ Make My Tag Reunion 2011

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    • on November 04, 2011


      I made about half the recipe, which was three large servings of soup. I ended up using more veggies than called for, plus added a good handful of dried mushrooms that I had soaked overnight. The soaking liquid made up part of the broth for the soup, and provides a real oomph in flavor to veggie broths. The original quantity of veggies ends up in a more brothy soup than I wanted, so I opted for adding more. I did not have basil, used dried thyme (and dried basil does little for me anyway). But just before serving I realized I had some pesto in the fridge - a spoon of that in the soup bowl really enhanced things. Thanks for a very nice recipe.

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    Read All Reviews (5)


    Nutritional Facts for Mushroom and Quinoa Soup

    Serving Size: 1 (121 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 110.7
    Calories from Fat 8
    Total Fat 0.9 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 94.2 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 4.0 g
    Sugars 3.6 g
    Protein 3.8 g

    The following items or measurements are not included:

    vegetable broth

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