Veggies on the counter

Mushroom & Quinoa Soup

Posted in soups by veggies on the counter on February 10, 2015

00.1 pic web

As I’ve said before, I don’t plan in advance the recipes I’m going to post here on the blog. I like to be inspired by the seasonal ingredients I buy every week and just create something with them. This week I’ve brought home lots of mushrooms and nettles, so the idea was to post a recipe here that highlighted one of these ingredients (I’m not quite sure if mushrooms and nettles go well together, hence why I didn’t attempt to put both in the same dish – probably a wise decision).

02.1 pic web

When I cook with mushrooms I like to keep things very simple. I usually just panfry them with lots of garlic and that’s it. However, I kept thinking about a delicious mushroom soup that I’ve made once, following this recipe, and because it’s still incredibly cold around here, I was craving something similar.

My original plan was to use millet in the soup, but I’ve found in the pantry a bag of quinoa 2 days past expiration date (ups) and used it instead. I was lucky enough to find the mushrooms I’ve used in this soup for a very good price, but I don’t want you to spend a fortune on these guys, so feel free to substitute the shiitake and pleurotus for creminis if you like. Also, you can definitely use millet in place of the quinoa, or even brown rice (you’ll just have to adjust the cooking times and probably add a bit more stock than the amount suggested bellow).

Last but not the least: I still have those nettles in the fridge and I’m not sure what to do with them. Have any of you cooked with nettles before? What should I do with them? Suggestion board is open. Thanks in advance! : )

0.1 pic web01.1 pic web

Mushroom & Quinoa Soup

serves 4

250 g / 1 large onion, finely chopped

3 garlic cloves, minced

1 Tablespoon olive oil

25-30 g / 1 big chunk fresh ginger, peeled and minced

6 grams dried porcini mushrooms, soaked in 1 cup hot water (do not discard the water)

140 g / 1 large portobello mushroom, chopped into medium sized chunks

105 g shiitake mushrooms, coarsely chopped

200 g pleurotus mushrooms, coarsely chopped

150 g / ¾ cup quinoa

4 cups low sodium vegetable stock

3 Tablespoons tamari sauce

2 Tablespoons lemon juice

salt and freshly ground black pepper to taste

In a large pan over medium heat, add the oil, onion, garlic and ginger. Cook for 3-4 minutes, or until the onion has softened.

In the meantime, heat a dry skillet over medium-high heat and, once hot, add the quinoa. Toast the quinoa, stirring often, for 3 minutes or until it’s fragrant and only slightly brown in color.

Add the rehydrated porcini followed by the portobello, shiitake and pleurotus mushrooms. Give the mixture a good stir and add the quinoa, followed by 1 cup of the porcini soaking water and 4 cups vegetable stock.

Bring the liquid to a boil and, once boiling, decrease the heat to low-medium and simmer for 15-20 minutes, or until the quinoa is cooked. Add the tamari sauce, stir, and have a taste. If it’s not salty enough to your liking, add salt (I had about ½ teaspoon).

Right before serving, add the lemon juice and freshly ground black pepper. Serve immediately garnished with chopped parsley and panfried tofu, if desired.

Advertisements

3 Responses

Subscribe to comments with RSS.

  1. tourmyworld said, on February 10, 2015 at 10:05 pm

    :) Op 10 feb. 2015 13:55 schreef “Veggies on the counter” :

    > veggies on the counter posted: ” As I’ve said before, I don’t plan in > advance the recipes I’m going to post here on the blog. I like to be > inspired by the seasonal ingredients I buy every week and just create > something with them. This week I’ve brought home lots of mushrooms and > nett”

  2. mrsveg said, on February 11, 2015 at 9:13 pm

    I’ve cooked with nettles once. I made nettle soup one day, then mixed some of the leftover soup in with some rice the following day to make a sort-of risotto. I think nettle pesto could be good.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: