Mushroom Garlic Quinoa Soup Food

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

MUSHROOM AND QUINOA SOUP

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.

GARLIC MUSHROOM QUINOA

Steps:

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined. Serve immediately, garnished with Parmesan, if desired.

MUSHROOM, GARLIC & QUINOA SOUP

Steps:

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