Mushroom And Quinoa Soup Recipes
MUSHROOM AND QUINOA SOUP
Make and share this Mushroom and Quinoa Soup recipe from Food.com.
Provided by nemokitty
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 cup broth in large pot. Add onion and garlic and saute until onion begins to soften, about 3 minutes.
- Add all remaining ingredients and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until all ingredients are tender, about 50 minutes.
- Remove bay leaves and serve.
CREAM OF QUINOA MUSHROOM SOUP
Steps:
- 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.
MUSHROOM AND QUINOA SOUP
Make and share this Mushroom and Quinoa Soup recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In large pot sauté mushrooms, carrots, onions and celery in oil, 6-8 minutes. Reduce heat and cook 15-20 minutes until vegetables are browned.
- Stir in quinoa, broth, and marsala. Increase heat and bring to a boil. Reduce heat and simmer 15-20 minutes until quinoa is tender. Season to taste with salt and pepper. Stir in parsley.
Nutrition Facts : Calories 255.2, Fat 5, SaturatedFat 0.9, Sodium 788.7, Carbohydrate 28.6, Fiber 4.2, Sugar 5.6, Protein 11.3
QUINOA-STUFFED MUSHROOMS
These delicious stuffed mushrooms I created while experimenting with quinoa in the kitchen. The puree is key to keep the quinoa mixture together and add a special flavor. They are good and good for you!
Provided by Bdeebs
Categories Stuffed Mushrooms
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Bring chicken broth to a boil in a saucepan over medium-high heat. Add quinoa and seafood seasoning. Season with black pepper. Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes. Remove from the heat and cool to room temperature, about 15 minutes.
- While the quinoa is cooling, heat 1 tablespoon oil in a skillet over medium heat. Add 1 chopped onion, bell pepper, and garlic; saute until onion is soft, about 5 minutes. Season with salt and pepper and remove from the heat.
- Transfer the onion mixture to a blender and puree until paste-like, adding water as needed.
- Heat remaining 1 tablespoon oil in the same skillet over medium heat. Set mushroom caps aside for later, and add stems to the skillet with the remaining onion. Saute until onion is translucent, about 5 minutes. Season with salt and pepper and remove from the heat.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Prepare stuffing by combining cooled quinoa, 4 tablespoons onion puree, onion-mushroom mixture, olives, spinach, arugula, and jalapeno peppers in a bowl; mix until well combined.
- Stuff quinoa mixture into the reserved mushroom caps and sprinkle with Parmesan cheese. Place on the prepared baking sheet.
- Bake in the preheated oven until stuffing is hot and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 13.7 g, Cholesterol 1.4 mg, Fat 4.7 g, Fiber 1.9 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 328.5 mg, Sugar 2 g
QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
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- Place a soup pot over medium heat and coat with the olive oil. 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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