Cream of Quinoa Mushroom Soup (Michele Urvater) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons unsalted butter |
2 tablespoons minced shallots |
8 ounces mushrooms, wiped clean and finely chopped |
1 cup cooked quinoa |
3 cups chicken broth |
1/2 cup heavy cream, half and half or evaporated low fat milk |
salt and freshly ground black pepper |
1/4 cup chopped fresh dill |
Directions:
1. Heat the butter in a medium saucepan. When the foaming subsides, cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in cream if you wish. Bring back up to a simmer, remove from heat and stir in the dill.
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