Ingredients

  • 2 bay leaves
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 (8 oz) package cremini mushrooms, stems removed and sliced
  • 2 tablespoons fresh thyme, minced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup rinsed quinoa
  • Salt and black pepper, to taste
  • 2 quarts low sodium vegetable broth
  • 1 (8 oz) package of white mushrooms, stems removed and sliced
  • 1 large yellow onion, diced

Ready In 40 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Place a soup pot over medium heat and coat with the olive oil.
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Step 2

  • 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.
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  • Length: 10 minutes

Step 3

  • Pour in the vegetable broth and bring the liquid to a boil.
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Step 4

  • Add the 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.Note-this soup freezes beautifully.
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  • Length: 20 minutes

Step 5

  • Place cool soup in an airtight container and freeze for up to one month.
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