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Mushroom Quinoa Soup Recipe

Mushroom Quinoa Soup Recipe
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★★★★★

5 from 14 reviews

This hearty Mushroom Quinoa Soup is a nourishing and flavorful vegetarian dish, packed with nutrient-rich quinoa, mushrooms, fresh vegetables, and protein from lentils or chickpeas. Perfect for a comfort meal, it combines wholesome ingredients with fresh herbs and a hint of lemon to brighten the flavors.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tablespoon Olive Oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup celery, diced
  • 8 oz (230 grams) mushrooms (button, cremini, or mixed), sliced
  • 1 teaspoon fresh thyme, chopped

Grains and Legumes

  • 1 cup quinoa, rinsed
  • 1/2 cup shelled edamame
  • 1 cup cooked lentils or chickpeas

Liquids and Seasonings

  • 6 cups vegetable broth
  • Salt and pepper, to taste
  • Juice of 1/2 lemon

Instructions

  1. Prepare the vegetables and grains. Dice the carrots, celery, and onion, slice the mushrooms, and mince the garlic. Rinse the quinoa under cold water with a fine mesh strainer. Cook the lentils if not already cooked, and have the shelled edamame ready.
  2. Sauté the onions. In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté for 3–4 minutes until they soften and become translucent.
  3. Cook the mushrooms. Add the sliced mushrooms to the pot and cook for 5–7 minutes until they release their moisture and start to brown.
  4. Add carrots, celery, and thyme. Stir in the diced carrots, celery, and chopped fresh thyme. Cook for a few minutes until the vegetables begin to soften slightly.
  5. Add vegetable broth and combine. Pour in the 6 cups of vegetable broth and stir well to combine all ingredients.
  6. Add quinoa, lentils/chickpeas, and edamame. Stir the rinsed quinoa, cooked lentils or chickpeas, and shelled edamame into the broth mixture evenly.
  7. Simmer the soup. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 20 minutes, or until the quinoa is tender but still slightly chewy.
  8. Check doneness and finish. Test the quinoa for doneness; it should be soft with a slight bite. Season the soup with salt, pepper, and the juice of 1/2 lemon to brighten the flavors. Stir gently, adjust seasoning if needed, and serve warm.

Notes

  • Rinsing quinoa removes its natural bitter coating called saponin.
  • You can swap lentils for chickpeas depending on preference or availability.
  • Fresh herbs like thyme add brightness but dried herbs can be used in smaller amounts.
  • Adjust salt and pepper to your taste; start with a small amount and add gradually.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • This soup freezes well – cool completely before portioning and freezing.

Nutrition

Keywords: mushroom quinoa soup, vegetarian soup, healthy soup recipe, quinoa soup, lentil soup, mushroom soup, vegetable soup

Find it online: https://tastybynova.com/mushroom-quinoa-soup-recipe/