Roasted Garlic & Mushroom Soup

Roasted Garlic & Mushroom Soup
Roasted Garlic & Mushroom Soup

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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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