Mushroom and Quinoa Soup with Parmesan and Rosemary Recipe

Looking for a hearty and healthy soup recipe? Look no further than this delicious Mushroom and Quinoa Soup with Parmesan and Rosemary! Packed with protein-rich quinoa and savory mushrooms, this soup is perfect for a cold winter evening or a light lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1/2 cup quinoa, rinsed and drained
• 4 cups chicken or vegetable broth
• 1 tablespoon chopped fresh rosemary
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese

This image features all the fresh ingredients needed to make the mushroom and quinoa soup. The ingredients are arranged neatly on a wooden cutting board, with the mushrooms and onions in the foreground and the quinoa and rosemary in the background.

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
4. Add the quinoa and stir to combine.
5. Add the broth and rosemary and bring to a boil.
6. Reduce heat and simmer until the quinoa is tender, about 20 minutes.
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and sprinkle with Parmesan cheese.

This image shows the finished soup in a white bowl, with steam rising from the top. The bowl is garnished with a sprig of fresh rosemary and a sprinkle of Parmesan cheese. Serve this Mushroom and Quinoa Soup with Parmesan and Rosemary with some crusty bread for a complete meal that will satisfy your hunger and warm your soul. Enjoy!