Mushroom and Quinoa Soup

Name: Mushroom and Quinoa Soup
Ingredients: 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 large yellow onion, chopped; 2 carrots, peeled and chopped; 3 cups finely shredded napa cabbage; 1 cup uncooked quinoa, rinsed and drained; 5 cups mushroom or vegetable broth; 5 cups mushroom or vegetable broth; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 2 tablespoons minced fresh Italian parsley; 12 ounces white mushrooms, thinly sliced (about 3 cups); 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; ½ teaspoon porcini powder (optional); 3 tablespoons dry white wine, sherry, or mirin; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 3 tablespoons dry white wine, sherry, or mirin; 3 tablespoons dry white wine, sherry, or mirin

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Creamy White Beans and Quinoa combine with juicy mushroom slices for a luscious, protein-rich soup that makes a satisfying lunch or light supper.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 large yellow onion

Supper
Soup
Lunch
Gluten-free
Vegan

Method

Heat the oil or water in a large pot over medium heat. Add the onion, carrots, and cabbage and cook, stirring occasionally, until softened, about 5 minutes. Add the quinoa, broth, wine, and dried thyme (if using). Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
Stir in the porcini powder (if using), mushrooms, beans, fresh t