Can I just say that this is, in my skeptical opinion, one of the yummiest soups I have ever tried. And so easy to make, this soup made with Quinoa will be a real winner in your home, especially if you are a mushroom lover. Perfect for those fall/winter evenings that scream out for a decadently creamy soup!
1/2 cup (125 ml) quinoa
2 Tbsp (30 ml) butter
1 cup (250 ml) diced onion
8 cups (2 L) chopped white button (I used mini portabello) mushrooms
4 cups (1 L) chicken stock (make sure its gluten free) or vegetable stock
1 tsp minced fresh (or roasted) garlic
1 cup ( 250 ml) half and half cream
(10-12%)( more for garnish)
1/2 tsp ( 2 ml) salt
Pinch of black pepper
3 Tbsp (45 ml) half and half cream
(10-12%: optional for garnish)
3 Tbsp (45 ml) finely chopped chives (optional)
Place the quinoa in a large, dry saucepan over medium heat. Toast the quinoa until fragrant, about 5 minutes, stirring frequently. Place the quinoa in a bowl and set aside.
Melt the butter in the same large saucepan and sauté the onion and mushrooms until the onion is opaque and tender, about 7-8 minutes. Remove 1 1/2 cups (375 ml) of the mixture and set aside.
Add the toasted quinoa, stock and garlic to the saucepan and bring to boil. Cover, reduce to a simmer and cook until quinoa is tender, about 18 minutes.
Pureé the cooked mixture with a hand blender or cool slightly and pureé in 2 batches in a blender or food processor. Return the soup to the saucepan.
Season with salt and pepper. Add the reserved mushroom mixture and the 1 cup (250 ml) or cream. Reheat gently, being sure not to boil he soup. Garnish each serving with a drizzle of cream and some chives if you would like. Enjoy!
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