Mushroom and Quinoa Soup

"Found in 500 (Practically) Fat Free One Pot Meals from library."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Linky photo by Linky
Ready In:
1hr 15mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Roz W.
    Oh man this was so good! I followed this recipe as it was written (except I had to use garlic powder since I didn't have the real stuff and threw some chicken in there for my hubby). Definitely will be making this again!
     
  2. Outta Here
    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.
     
  3. Linky
    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
     
  4. duonyte
    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.
     
  5. yogiclarebear
    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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Tweaks

  1. Linky
    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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