I am sure I have said it before: I love soup. I think the soup making gene runs in the family, because anybody who has eaten at my parents house knows that my mom makes amazing soup, and I love how my Grandma’s soup just warms your soul. I have some big soup-shoes to fill, and nothing will replace Mom’s home cooking, but this Mushroom Quinoa Soup was pretty darn tasty if I may say so myself. My toddlers even sat down quietly and both finished their bowls for lunch! Here is the recipe for my Mushroom Quinoa Soup:
1 Tbsp Olive Oil
3 Garlic Cloves – Finely Diced
1 Onion – Diced
2 Cups Diced Mushrooms
1 Cup Quinoa
8 Cups Vegetable Stock
1/2 tsp Basil
1/2 tsp Oregano
Salt and Pepper to taste
Heat up the olive oil in a large soup pot, over medium high heat.
Sautee onions and garlic until the onions are transparent and just starting to turn golden on the edges (about 5 minutes).
Add mushrooms and stir. Add vegetable stock 1 tablespoon at a time to avoid the mushrooms and onions from sticking to the bottom of the pot.
Continue cooking for about 3 minutes or until the mushrooms start looking glossy.
Add the quinoa, basil, oregano, and stir.
Immediately pour the vegetable stock into the pot, and bring to a boil.
Reduce to a simmer and cook, stirring occasionally, for 30-60 minutes (There’s no hard and fast rule to how long you can simmer your soup for, but cook for at least 30 minutes to ensure the mushrooms and quinoa are all cooked properly).