September has brought some cooler weather, and it has put me in the mood for soup! This mushroom quinoa soup is super light, perfect for early fall. I know it’s not quite fall yet, but with the weather we’ve had lately, it certainly has felt like fall.
I love making soups because you can usually use whatever you have on hand, throw it together in a pot, and it tastes amazing. For this one, I started with a garlic onion base, added vegetable broth, and topped it off by adding plenty of mushrooms, green onions, and quinoa.
One of the most challenging things I’ve encountered while writing this blog is writing recipes. I love cooking because you can throw stuff together, and it doesn’t have to be precise. But writing a recipe for a blog requires precision. I’ve had to adjust and start writing down everything I do while I’m cooking, which is an entirely new adventure.
This soup is so light, you’ll probably want to pair it with a salad or baked potato. It would even go well as a starter for a dinner entree, since the flavor is pretty versatile.
- 1 cup dry quinoa
- 1 Tablespoon olive oil
- 1 white onion
- 4-5 cloves garlic, minced
- 3 cups vegetable broth
- 3 cups water
- 4 ounces portabella mushrooms
- 2-3 green onions, thinly sliced
- salt and pepper, to taste
- 1/4 teaspoon thyme
- Prepare the quiona
- Warm the olive oil in a large saucepan over medium-low heat. Add the onions and garlic and cook until the onions are translucent.
- Add the broth, water, mushrooms, green onions, salt, pepper, and thyme to the pan and stir.
- Cover and cook until the mushrooms are tender, about 20-25 minutes. Stir occasionally while the soup is cooking.
- Add the cooked quinoa and stir. Cook for a few more minutes.