Best 3 Quinoa Mushroom Soup Recipes

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Quinoa mushroom soup is a delightful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is packed with nutrients, thanks to the protein-rich quinoa and the vitamin-rich mushrooms. This soup is also a great source of fiber, which helps to keep you feeling full and satisfied. Whether you are a vegetarian or meat-eater, this soup is sure to please everyone at your table. With its creamy texture and savory flavor, quinoa mushroom soup is a comfort food that is perfect for a chilly day. Additionally, it is a very versatile soup that can be customized to your liking. So grab a spoon and read on for a few of our favorite quinoa mushroom soup recipes.

Let's cook with our recipes!

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.

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.

QUINOA MUSHROOM SOUP



QUINOA MUSHROOM SOUP image

Categories     Soup/Stew     Mushroom     Side     Lunch     Fall     Winter     Healthy

Yield 4 2 cup

Number Of Ingredients 17

Ingredients
1/2 ounce dried porcini mushrooms
1 cup boiling water
1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
12 ounces mixed mushrooms (shiitake, oyster, cremini), thinly sliced
1/4 teaspoon freshly ground pepper, plus more to taste
1/4 cup dry sherry or dry vermouth
1 large onion, finely chopped
2 stalks celery, chopped
1 large carrot, halved lengthwise and thinly sliced
1/2 small red bell pepper, chopped
4 cups mushroom broth or low-sodium chicken broth
3/4 cup canned no-salt-added crushed tomatoes or tomato puree
1/2 cup quinoa
1 tablespoon dried marjoram or oregano
1 bay leaf
2 teaspoons reduced-sodium soy sauce

Steps:

  • http://www.eatingwell.com/recipes/quinoa_mushroom_soup.html Preparation Combine porcini and boiling water in a small bowl, cover with a plate and set aside for 20 minutes. Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add fresh mushrooms, sprinkle with pepper, and cook without stirring for 2 minutes. Stir and continue to cook, stirring once or twice, until the mushrooms have given off their liquid and are well browned, about 4 minutes more. Add sherry (or vermouth) and cook, stirring, for 1 minute. Add the remaining 2 teaspoons oil to the pot. Add onion, celery, carrot and bell pepper and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes. Meanwhile, line a sieve with a paper towel, place over a bowl and strain the porcini; reserve the liquid. Chop the porcini and add to the pot along with the strained liquid (discard the grit and dregs). Add broth, tomatoes, quinoa, marjoram (or oregano) and bay leave ;Reduce heat to simmer , cover and cook for 20 minutes. Remove from heat stir in soy sauce and season with pepper.

Tips:

  • Use a variety of mushrooms. This will add depth of flavor to your soup. Some good options include cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms before adding them to the soup. This will help to bring out their flavor and prevent them from becoming rubbery.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of your soup. If you don't have any vegetable broth on hand, you can use water, but be sure to add some salt and pepper to taste.
  • Don't overcook the quinoa. Quinoa should be cooked until it is tender, but still has a little bit of a bite to it. If you overcook it, it will become mushy.
  • Season the soup to taste. Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

Quinoa mushroom soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover quinoa. So next time you're looking for a quick and easy meal, give quinoa mushroom soup a try.

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