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Roasted Garlic & Mushroom Soup


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  • 2 tsp grapeseed oil or vegetable oil
  • 1 C chopped onions
  • 1 lb cremini mushrooms, sliced
  • 4 C (1 L) sodium-reduced vegetable, chicken, or beef stock
  • 2 C water
  • 1/2 C quinoa
  • 1 T roasted garlic
  • 2 tsp chopped, fresh thyme
  • 3/4 tsp salt (optional)
  • 1/4 tsp black pepper
  • 1 C chopped fresh spinach
  • freshly grated parmesan cheese (optional)


Preparation time 30mins
Cooking time 90mins


Step 1

Heat the oil in a large saucepan over medium-low heat. Add the onions and cook, covered, for 8 minutes or until the onion is soft and opaque. (If the pan looks dry, add a few tablespoons of water)

Add the mushrooms and cook, covered, for another 7 minutes or until they soften. Remove 1 1/2 cups of the mushroom mixture and set aside.

Add the stock, water, quinoa, roasted garlic, thyme, salt, and pepper to the saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is tender. Puree soup with a hand blender. Return soup to the saucepan. Stir in the spinach and reserved mushrooms. Cook gently until heated through. Adjust seasoning and serve sprinkled with parmesan.

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