Vegetarian Quinoa Mushroom Soup

Recipe

Soup, Chili & Stew
Vegetarian Quinoa Mushroom Soup

Primary Media

Soup in a bowl with mushrooms, quinoa, carrots, and celery

User Rating

4.05 out of 5 stars
Rate it:
20 ratings

Recipe Data

14
Servings
50min
Prep
1hr25min
Total

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    Servings and Ingredients

    Ingredients
    Serves 14
    QuantityIngredientAdd
    ¼ c.Hy-Vee Select extra-virgin olive oil
    5large shallots, chopped (8 oz)
    1 c.chopped celery
    ¾ c.chopped carrots
    ¾ c.chopped red bell pepper
    1 lbs.white button mushrooms, sliced
    8 oz.baby bella mushrooms, sliced
    8 oz.shiitake mushrooms, sliced
    8 oz.oyster mushrooms,* sliced
    20saffron threads
    1 tsp.Hy-Vee dried thyme
    5fl oz white wine, such as Chardonnay
    2 oz.Knorr vegetable bouillon
    9 c.hot water
    1 ½ c.uncooked quinoa, rinsed
    kosher salt and Hy-Vee ground black pepper, to taste

    Directions

    1. Heat olive oil in a 6-quart stockpot over medium-high heat. Add shallots, celery, carrot and bell pepper. Sauté until shallots are translucent, about 5 minutes.
    2. Stir in white button mushrooms; cook and stir for 2 minutes. Add baby bella mushrooms; cook and stir for 2 minutes. Add shiitake mushrooms; cook and stir for 2 minutes. Add oyster mushrooms; cook and stir for 2 minutes.
    3. Add saffron threads and thyme and cook, stirring constantly until fragrant, about 2 minutes. Stir in wine and simmer for 3 minutes.
    4. Mix vegetable bouillon with hot water and add to pot. Stir in quinoa and simmer 15 to 20 minutes or until quinoa blossoms. Season with salt and pepper to taste.
    5. *If fresh oyster mushrooms are not available, substitute two (1 ounce each) packages dried oyster mushrooms and rehydrate according to package directions. Drain well before slicing.

    Nutrition facts

    Servings

    160 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 0mg
    • Sodium: 710mg
    • Total Carbohydrates: 21g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 30%
    0%
    Vitamin C 20%
    0%
    Iron 10%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Health 2013.