Mushroom, Garlic & Quinoa Soup

Submitted by Lise P.

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 19
• Serves: 4-6

ingredients

• 1⁄2 cup diced sweet onion (Vidalia if available)
• 1 medium diced shallot, about 2 tablespoons
• 2 stalks of diced celery, leaves including
• 5 -6 garlic cloves
• 1⁄2 cup quinoa, cooked per package directions. (I use stock instead of water but do what you like best.)
• 1 (3 1/4 ounce) package of fresh oyster mushrooms
• 1 (3 1/4 ounce) package fresh shiitake mushrooms
• 1⁄4 teaspoon turmeric
• 1⁄2 teaspoon smoked paprika
• 1⁄4 teaspoon celery salt
• 1⁄4 teaspoon crushed chipotle chili pepper flakes
• 1 bay leaf
• 1⁄2 teaspoon smoked black pepper
• 1⁄2 teaspoon parsley flakes, crushed
• 1 teaspoon balsamic vinegar
• 1 teaspoon tomato paste, from a tube
• 1 handful kale, spinach (optional) or 1 greens, of choice (optional)
• 6 -8 cups unsalted vegetable stock
• 1⁄4 cup sherry vegetable stock (or more)

directions

1. 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.
2. Finely dice onion and shallot then cook until starting to carmelize. Add celery (leaves included) and smashed garlic cloves and cook until soft.
3. Add well cleaned and diced mushrooms to pot, cook until tender and they begin to release liquid.
4. 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.
5. Add tomato paste and stir on low heat until it becomes 'rusty' in the pan.
6. 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.
7. Lower heat and add 6 cups of vegetable stock (Kitchen Basics is my favorite brand).
8. Add bay leaf and parsley flakes, stir occasionally until warmed through.
9. 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.