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Quinoa Mushroom Soup

Ivy Manning
  • 60 minutes
  • Serves 4

INGREDIENTS

1

Bay leaf

1

Carrot, large

2

stalks Celery

1 tbsp

Marjoram or oregano, dried

12 oz

Mushrooms, mixed

1

Onion, large

1/2 oz

Porcini mushrooms, dried

1/2

Red bell pepper, small

4 cups

Mushroom broth or low-sodium chicken broth

3/4 cup

Tomatoes or tomato puree, canned no-salt-added

2 tsp

Soy sauce, reduced-sodium

1/2 cup

Quinoa

1/4 tsp

Pepper, freshly ground

2 tsp

extra-virgin olive oil plus, extra-virgin

1/4 cup

Sherry or dry vermouth, dry

1 cup

Water