If you're looking for a delicious and healthy soup to warm you up on a chilly day, look no further than this creamy mushroom and quinoa soup recipe! This dish is not only packed with flavor, but it's also loaded with nutrients that will keep you feeling satisfied and energized all day long.
Ingredients:
- 1 cup of quinoa
- 4 cups of vegetable broth
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 pound of mushrooms, sliced
- 1 tablespoon of olive oil
- 1 teaspoon of thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of heavy cream
To begin, rinse the quinoa thoroughly under running water. In a large pot, combine the quinoa and vegetable broth and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the quinoa is tender and the broth has been absorbed.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes, or until the onion is translucent. Add the mushrooms, thyme, salt, and black pepper, and sauté for an additional 5 to 7 minutes, or until the mushrooms are tender and lightly browned.
Add the mushroom mixture to the pot with the cooked quinoa and broth. Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender in small batches and blend until smooth.
Finally, stir in the heavy cream and heat the soup over low heat until it is warmed through. Serve hot and enjoy!
