Mushroom Quinoa Soup
Ingredients:
2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
2 bay leaves
2 tablespoons fresh thyme, minced
1 (8 oz) package of white mushrooms, stems removed and sliced
1 (8 oz) package cremini mushrooms, stems removed and sliced
2 quarts low sodium vegetable broth
1/2 cup rinsed Quinta Quinoa
Salt and black pepper, to taste
Directions:
Place a soup pot over medium heat and coat with the olive oil. Add the onion, carrots, and celery and cook until tender, about 5 minutes. Stir in the garlic, bay leaves, thyme, and mushrooms and cook until mushrooms are tender, about 5 minutes.
Pour in the vegetable broth and bring the liquid to a boil. Add Quinta Quinoa and and continue to simmer for 20 minutes to cook the quinoa. Stir the soup occasionally while simmering. Season with salt and black pepper, to taste. Ladle into bowls and serve.
To Freeze: Place cool soup in an airtight container and freeze for up to one month.
Recipe adapted from Two Peas and Their Pod.
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