Menu Enter a recipe name, ingredient, keyword...

Roasted Garlic & Mushroom Soup

By

Google Ads
Rate this recipe 5/5 (1 Votes)

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)

Details

Preparation time 30mins
Cooking time 90mins

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.

You'll also love

Review this recipe

STRIPED BASS WITH MUSHROOM RISOTTO Mushrooms with Lump Crab and Dry Sherry Cream Reduction