Mushroom & Quinoa Soup
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).
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! : )
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.
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