Name: Many Mushroom and Quinoa Soup
Total time: 45 min
Yield: Serves 6
Ingredients: 1 medium red bell pepper, seeded and chopped; 8 oz [230 g] wild or wild-cultivated mushrooms (oyster, cremini, or shiitake), tough stems discarded, caps and tender stems sliced; 1 oz [30 g] dried porcini mushrooms; 2 Tbsp extra-virgin olive oil; 1 cup [240 ml] boiling water; ½ cup [85 g] quinoa, rinsed; Sea salt; 1 Tbsp fresh chopped marjoram or oregano, or 2 tsp dried marjoram or oregano; 1 large carrot, peeled and thinly sliced into coins; 1 large yellow onion, chopped; 4 cups [960 ml] mushroom broth; ¼ cup [60 ml] dry sherry; Freshly ground black pepper; 1 Tbsp soy sauce or tamari; 2 celery stalks, thinly sliced; One 14.5-oz [410-g] can fire-roasted diced tomatoes with juice

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

A bit reminiscent of old-fashioned mushroom-barley soup, this version gets a modern update with earthy quinoa and wild mushrooms. The protein in the quinoa plus the meatiness of the mushrooms make this hearty soup a satisfying meal; no one will notice that it’s vegan.

Ingredients

1 oz [30 g] dried porcini mushrooms
1 cup [240

Method

In a small bowl, combine the dried mushrooms with the boiling water. Place a smaller bowl on top of the mushrooms to keep them entirely submerged and soak until they are soft, about 20 minutes.
Meanwhile, heat the oil in a large soup pot or Dutch oven over medium-high heat. Add the wild mushrooms, sprinkle with 1 tsp salt and ¼ tsp pepper, and cook, stirring fr

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Many Mushroom and Quinoa Soup

Ingredients

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