Mushroom Soup

(from kylerhea’s recipe box)

“Pureeing quinoa with a mushroom stock or broth not only thickens this soup but also imparts a creamy texture and taste, eliminating the need to add cream. Quickly slice the cremini mushrooms by using an egg slicer.

Source: Quinoa Cuisine

Categories: ***, April2013, Soups, health, mushrooms, quinoa


  • 1 head of garlic
  • 4 Tbs EVOO, divided
  • 1/3 cup white quinoa, rinsed
  • 2/3 cup water
  • 1 medium yellow onion, chopped
  • 2 lbs sliced cremini mushrooms, divided (about 6 cups)
  • 1 Tbs Marsala wine
  • 4 cups mushroom stock or broth
  • 3 Tbs unsalted butter
  • 1/2 tsp dry mustard
  • 1 1/2 tsp dried dill
  • 1 tsp fresh thyme leaves
  • 1 Tbs Worcestershire sauce
  • kosher salt and black pepper


  1. 1 — Preheat the oven to 400 degrees F. Cut the top off the head of garlic to expose the cloves. Place the garlic on a piece of aluminum foil and fold the sides of the foil partway up and around the garlic. Pour 2 Tbs of the olive oil over the garlic and close the top of the foil. Place the packet on a baking sheet and bake for 1 hour. Remove from the oven and let cool. Squeeze out the roasted garlic cloves into a small bowl and smash with the back of a spoon to create a paste.

  2. In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. /Turn off the heat and let the quninoa sit for 5 minutes. Fluff with a fork, cover again, and leave on the burner to keep warm.

  3. In a large heavy pot, such as a Dutch oven, heat the remaining 2 Tbs olive oil over medium-high heat. Add the onion and saute, stirring occasionally, until translucent, 5-7 minutes. Add 3 cups of the sliced mushrooms and saute until browned, 6-8 minutes. Stir in the roasted garlic paste and the Marsala. Add the mushroom stock or broth and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes. Turn off the heat.

  4. Place half of the cook quinoa and 1 cup of stock or broth mixture in the jar of a blender. Cover the top of the blender with a clean towel and hold down as you turn on the blender, beginning on the lowest setting. Remove the towel and plug in the blender lid, allowing air to excape. Increase the speed to a puree and blend until smooth, 2-3 minutes, adding more of the stock or broth mixture as needed. Repeat this process with the remaining quinoa and stock or broth mixture, then return to the pot. Reserve, cover, and leave on the warm burner.

  5. In another large heavy pot, melt the butter over medium heat. Add the remaining 3 cups of sliced mushrooms and the dry mustard, dried dill, and fresh thyme; stir to combine. Saute the mushrooms, stirring occasionally until golden brown, 4-5 minutes. Stir in the Worcestershire sauce and the quinoa and stock or broth mixture. Season to taste with salt and pepper. Adjusting the heat as needed to keep the soup just under the simmering point, cook uncovered, stirring occasionally, for 10-15 minutes. Serve hot.

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