Whenever I see organic Mushrooms on sale at the grocery store I stock up, throw them in the freezer and then make this soup whenever we have a hankering…adding quinoa gives it body and added protein. Don’t hold back on the garlic!
rich Garlic-Rosemary Mushroom Quinoa soup
roughly chop lots of GARLIC (about 2 whole bulbs)
handful of shredded CARROTS
fry in butter or olive oil, with SALT & PEPPER
and about 1/4 c of dry ROSEMARY LEAVES
and a tablespoon or so of DRY SAGE
add non-msg VEG BROTH CUBE
add sliced MUSHROOMS (2 packages, any kind–I like crimini)
you may add a bit of chopped POTATO
continue to fry until carmelized
add about 4 cups of WATER and boil until potatoes are tender
blend with immersion blender
add 1+ cup of uncooked QUINOA
when quinoa is cooked add CREAM or MILK
SALT & PEPPER & chopped PARSLEY
optional additions which enrich the taste:
1/2 cup PARMESAN CHEESE
1/2 cup white wine
becoming Lotutopia 