Roasted Garlic & Mushroom Soup

By á-24850

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)

Preparation

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.