Welcome to a culinary adventure that will warm your soul and tantalize your taste buds! This Cream of Quinoa Mushroom Soup is not just a dish; it's a comforting embrace in a bowl, perfect for chilly evenings or whenever you crave something hearty yet healthy. Packed with the earthy flavors of mushrooms and the nutty goodness of quinoa, this soup is rich, creamy, and incredibly satisfying. With just 40 minutes from prep to table, you’ll be savoring a bowl of pure delight in no time. Ready to impress your family and friends? Let’s dive into this delicious recipe that’s sure to become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by rinsing the quinoa under cold running water to remove its natural coating, called saponin, which can impart a bitter taste. Drain and set aside.
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes or until it becomes translucent and fragrant.
- Add the sliced mushrooms to the pot with the onions. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Stir in the rinsed quinoa, allowing it to toast slightly for about 2 minutes. This enhances the flavor of the quinoa.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes or until the quinoa is cooked and has absorbed most of the broth.
- After the quinoa is cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
- Return the pot to low heat and stir in the heavy cream. Allow the soup to warm through for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Once the soup is heated and seasoned to your liking, remove it from the heat. Serve hot, garnished with fresh herbs if desired.
Tips
- Rinse the Quinoa Thoroughly: Don’t skip rinsing the quinoa! This step removes the saponin coating, which can give the quinoa a bitter taste. A quick rinse under cold water will ensure a pleasant flavor.
- Sauté for Flavor: Take your time when sautéing the onions and mushrooms. Allow them to caramelize slightly for deeper flavor, enhancing the overall taste of your soup.
- Toast the Quinoa: Toasting the rinsed quinoa for a couple of minutes before adding the broth can elevate its nutty flavor, making your soup even more delicious.
- Adjust Consistency: If you prefer a creamier soup, feel free to add more heavy cream. For a lighter option, you can substitute with half-and-half or even coconut milk for a dairy-free version.
- Garnish Creatively: Elevate your presentation by garnishing with fresh herbs like parsley or chives, or add a sprinkle of toasted nuts for an extra crunch.
- Make It Ahead: This soup stores well in the fridge for up to three days, making it perfect for meal prep. Just reheat gently on the stove before serving!
- Experiment with Add-Ins: Feel free to add other vegetables like spinach or kale for added nutrition, or toss in some cooked chicken or beans for extra protein.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
