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Mushroom and Quinoa Soup with Herbs

Mushroom and Quinoa Soup with Herbs

Serves:  8

2 tablespoons butter
1 medium onion, chopped (about 1 cup)
2 carrots, chopped (about 1/2 cup)
2 stalks celery, chopped (about 1/2 cup)
1/2 teaspoon salt
3 (8-ounce) packages sliced mushrooms (combination of white, cremini, shiitake)
2 garlic cloves, chopped
6 cups water
2 tablespoons concentrated vegetable broth
1/2 cup red quinoa*, rinsed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme


Melt butter in 6-quart stockpot over medium heat.  Cook onion, carrots, celery and salt for 5 minutes, until vegetables begin to soften, stirring occasionally.  Add mushrooms and garlic, and cook 5 minutes, until vegetables are tender-crisp, stirring occasionally. 

Add water and broth, and bring to a boil.  Reduce heat to medium low, and simmer for 15 minutes. 

Stir in quinoa.  Cook 20 minutes or until vegetables and quinoa are tender.  Stir in parsley, sage and thyme.

*Quinoa grains are growing in popularity and offer tasteful choices in our menus.  They cook
similar to rice.




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