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Quinoa Mushroom Soup
Quinoa Mushroom Soup
8 Reviews
From: EatingWell Magazine, Soup Cookbook
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.
- By: Ivy Manning EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ½ ounce dried porcini mushrooms
- 1 cup boiling water
- 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
- 12 ounces mixed mushrooms (shiitake, oyster, cremini), thinly sliced
- ¼ teaspoon freshly ground pepper, plus more to taste
- ¼ cup dry sherry or dry vermouth
- 1 large onion, finely chopped
- 2 stalks celery, chopped
- 1 large carrot, halved lengthwise and thinly sliced
- ½ small red bell pepper, chopped
- 4 cups mushroom broth or low-sodium chicken broth
- ¾ cup canned no-salt-added crushed tomatoes or tomato puree
- ½ cup quinoa
- 1 tablespoon dried marjoram or oregano
- 1 bay leaf
- 2 teaspoons reduced-sodium soy sauce (see Tip)
Preparation
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Active
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Ready In
- Combine porcini and boiling water in a small bowl, cover with a plate and set aside for 20 minutes.
- 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.
- 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.
- Serving size: 2 cups
- Per serving: 186 calories; 7 g fat(1 g sat); 5 g fiber; 23 g carbohydrates; 6 g protein; 57 mcg folate; 0 mg cholesterol; 6 g sugars; 3,620 IU vitamin A; 15 mg vitamin C; 49 mg calcium; 3 mg iron; 600 mg sodium; 670 mg potassium
- Nutrition Bonus: Vitamin A (72% daily value), Vitamin C (25% dv)
- Carbohydrate Servings: 1½
- Exchanges: 3 vegetable, 1 fat, ½ starch
Reviews 8
October 10, 2016
By: Shonya
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.
September 20, 2016
By: Eat Healthy NJ
Lacks something and the tomato over powered the mushrooms. Would not make again .
April 25, 2015
By: EatingWell User
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
May 13, 2014
By: EatingWell User
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.
February 26, 2014
By: EatingWell User
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
January 26, 2014
By: EatingWell User
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
January 25, 2014
By: EatingWell User
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
January 11, 2014
By: EatingWell User
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
