Quinoa Mushroom Soup

Rating: 3.44 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

A bit reminiscent of old-fashioned mushroom-barley soup, this vegetarian quinoa mushroom soup recipe gets a modern update with nutrient-packed quinoa. A mix of fresh mushrooms and dried porcini boosts the savory flavor. Serve with whole-wheat dinner rolls.

Ivy Manning
Source: EatingWell Magazine, Soup Cookbook
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Ingredients

Directions

  • Combine porcini and boiling water in a small bowl, cover with a plate and set aside for 20 minutes.

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  • Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add fresh mushrooms, sprinkle with pepper, and cook without stirring for 2 minutes. Stir and continue to cook, stirring once or twice, until the mushrooms have given off their liquid and are well browned, about 4 minutes more. Add sherry (or vermouth) and cook, stirring, for 1 minute.

  • Add the remaining 2 teaspoons oil to the pot. Add onion, celery, carrot and bell pepper and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes.

  • Meanwhile, line a sieve with a paper towel, place over a bowl and strain the porcini; reserve the liquid. Chop the porcini and add to the pot along with the strained liquid (discard the grit and dregs). Add broth, tomatoes, quinoa, marjoram (or oregano) and bay leaf; bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes. Remove from heat, stir in soy sauce and season with pepper.

Tips

Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Serving Size: 2 cups
Per Serving:
185.9 calories; protein 6.4g 13% DV; carbohydrates 22.8g 7% DV; exchange other carbs 1.5; dietary fiber 5.1g 20% DV; sugars 6.3g; fat 7.1g 11% DV; saturated fat 0.9g 5% DV; cholesterolmg; vitamin a iu 3619.6IU 72% DV; vitamin c 14.7mg 25% DV; folate 57.1mcg 14% DV; calcium 48.5mg 5% DV; iron 2.9mg 16% DV; magnesium 46.2mg 17% DV; potassium 669.9mg 19% DV; sodium 599.9mg 24% DV; thiamin 0.2mg 16% DV.
Exchanges:

3 vegetable, 1 fat, 1/2 starch

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Beth
Rating: 4 stars
01/06/2020
After reading some of the other reviews I added paprika (smoked & regular) more soy sauce and about a teaspoon of fresh lemon juice at the end and it was delicious! I might add some white beans to increase the protein. Seems it took a lot of time to cut everything up. Read More
Eat Healthy NJ
Rating: 2 stars
11/02/2016
Lacks something and the tomato over powered the mushrooms. Would not make again. Read More
Shonya
Rating: 3 stars
10/11/2016
While it is tasty and healthy it is neither vegan nor vegetarian if you use the chicken broth. To be that it would need vegetable stock. I cook for friends who are vegetarians and they will not eat any animal products including stock. Read More
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EatingWell User
Rating: 2 stars
04/26/2015
Simply Ok there are better recipes I followed the recipe to the letter. The soup was just OK missing any WOW factor in taste. Pros: healthy low cal satisfying Cons: bland Read More
EatingWell User
Rating: 4 stars
05/13/2014
Delicious! This recipe is really good I would recommend it. I substituted the canned tomatoes with half a fresh tomato and paprika (and a tiny bit of sugar to take away the acidity of the tomato). I have never liked how the canned tomatoes overpower most soups I have added them to in the past. I didn't have sherry unfortunately but used vermouth for the mushrooms. Since some of the previous reviews mentioned the recipe needed more flavor I decided to add a pinch of curry powder in addition to the bay leave and the oregano. It worked great and gave the soup that punch of flavor it needed. Read More
EatingWell User
Rating: 4 stars
02/26/2014
Great but not awesome I made this very much like the recipe using a variety package of dried mushrooms as well as the expensive fresh ones (shitake oyster & baby bellas) and vegetarian broth. It was great and I may have made slight modifications at the end to give it the kick I thought it would have but it slightly fell short. I will make it again and possibly try some different/more herbs. Pros: Healthy delicious Cons: Felt like it was lacking something Read More
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EatingWell User
Rating: 3 stars
01/26/2014
Looks better than it tastes I wouldn't use the canned tomato next time or a lot less. It was decent with a hint of Asian flavors but not as good as it looks. The tomatoes overpower the mushrooms (perhaps I didn't have enough) Pros: Easy to make filling Cons: Tomatoes give it acidic taste Read More
EatingWell User
Rating: 5 stars
01/25/2014
Delicious I made this as soon as the magazine game. I omitted all oil used low sodium veggie broth. The magazine didn't say (unless I missed it) how big of a can of crushed tomato so I used 28 ounce. I doubled the oregano (I love lots of spices) and did not use the marjoram. Pros: Filling good flavor Read More
EatingWell User
Rating: 4 stars
01/11/2014
Wonderful Vegan or Vegetarian Soup Nice hearty and brothy soup with rich flavor from the variety of mushrooms. It is high in calories but loaded with flavor and will fill you up. Pros: Easy to make reheats nicely Cons: Needs a variety of mushrooms Read More
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