Mushroom Quinoa Soup Recipe

The Ingredients

• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tablespoon garlic powder
• 2 bay leaves
• 2 tbsp dried thyme
• 1 package white mushrooms, stems removed and sliced
• 1 package cremini mushrooms, stems removed and sliced
• 2 quarts low sodium vegetable broth
• 1/2 cup quinoa, rinsed
• Sea salt and black pepper

Start the Base

Heat oil in your soup pot over medium. When it moves freely, add onion, carrots, and celery.

Cook ~5 minutes until softened.

Add garlic powder, bay leaves, thyme, and both mushrooms. Cook ~5 minutes more until mushrooms release moisture and start browning.

Add Liquid and Quinoa

Pour in all the broth and bring to a boil.

Add rinsed quinoa, reduce to a simmer. Cook ~20 minutes, stirring occasionally so quinoa doesn’t stick.

Finish

Fish out the bay leaves. Season with salt and pepper to taste.

Ladle into bowls and serve hot.

Freezer Friendly

Cool completely before freezing in airtight containers. Keeps a month frozen. Thaw overnight in the fridge.

Rinse the quinoa or it’ll make your soup bitter. The mix of white and cremini mushrooms gives better flavor than just one type. This reheats great for lunch all week.

Mushroom Quinoa Soup

Vegetable soup that's actually filling. The quinoa adds protein and the two mushroom types make it taste like you tried harder than you did.

Pin Recipe Print Recipe

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

Ingredients

• ▢ 2 tbsp vegetable oil
• ▢ 1 large yellow onion diced
• ▢ 2 carrots peeled and diced
• ▢ 2 celery stalks diced
• ▢ 1 tablespoon garlic powder
• ▢ 2 bay leaves
• ▢ 2 tbsp dried thyme
• ▢ 1 package white mushrooms stems removed and sliced
• ▢ 1 package cremini mushrooms stems removed and sliced
• ▢ 2 quarts low sodium vegetable broth
• ▢ 1/2 cup quinoa rinsed
• ▢ Sea salt and black pepper

Instructions

• Heat oil in soup pot over medium, add onion, carrots, and celery, cook 5 min until soft.
• Add garlic powder, bay leaves, thyme, and all mushrooms, cook 5 min until mushrooms brown.
• Pour in broth, bring to boil.
• Add rinsed quinoa, reduce heat, simmer 20 min, stirring occasionally.
• Remove bay leaves, season with salt and pepper.
• Serve hot.
• Cool completely before freezing. Keeps 1 month frozen.