Mushroom Quinoa Soup
This quick and easy creamy soup is full of nutrient dense vegetables like mushrooms, onions and zucchini.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Mushroom Soup
Mushroom Quinoa Soup
This quick and easy creamy soup is full of nutrient dense vegetables like mushrooms, onions and zucchini.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Mushroom Soup
Ingredients
  • 1/4 cup water
  • 1/2 yellow onion chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced. If they’re large cut them in half first.
  • 1 small zucchini cut in half lengthwise and sliced
  • 1/2 cup uncooked quinoa
  • 4 cups low sodium vegetable broth (or 4 cups homemade)
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 2 Tbl flour (for gluten-free, use rice flour, arrowroot or cornstarch)
  • 1 cup unsweetened non-dairy milk (or homemade almond milk)
  • 1/2 tsp sea salt
  • Pepper to taste
Instructions
  1. Saute onions in abut 1/4 cup water until translucent.
  2. Add garlic and mushrooms and continue to saute until mushrooms have started to wilt.
  3. Add zucchini, quinoa, herbs, and broth and continue to cook until mushrooms are done.
  4. In a small bowl, mix 1/2 cup of the non-dairy milk with 2 Tbl rice flour until smooth and add to mushroom mixture along with the other 1/2 cup milk alternative. Stir to combine and heat until creamy and somewhat thickened.
  5. Add salt and pepper to taste.

This recipe was printed from plantbasedcooking.com