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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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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    • on June 21, 2011

      Really nice recipe! I cooked my onion and garlic in 2T of butter. I used amaranth in place of quiona and it was perfect, still had the nutty flavor that the quiona offers. I used a bit of extra carrot and a little less broth because I only had quick cooking barely, which I added halfway through the cooking period. Great healthy soup, thanks.

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    • on March 28, 2011

      I loved this one and so did my family. I did add some celery and a bag of mixed frozen veggies and a little bit of chopped pork! I was wonderful. Everyone had 2 bowls!!! I will be making this one again!!!

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    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
    72%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 94.2 mg
    3%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.6 g
    14%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    vegetable broth

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