Yeah!  A new favorite soup!  This was really tasty and full of veggies, which we love 🙂   I saw this recipe in Eating Well magazine and decided to make it our own, it’s one of our new favorites!

Mushroom and Quinoa Soup

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Slice up 1 pound of white mushrooms and brown up in a skillet with olive oil.  After about 7 minutes or so, add in 1/2 of a chopped onion, 2 celery stalks chopped, 1 red bell pepper chopped and about 2 carrots chopped.  Let those all cook for about 4 minutes or so, until the onions are soft.

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Add in 4 cups of stock, 1 tablespoon of dried oregano and 2 cups of quinoa.  I actually use a mix of quinoa and brown rice but you can use just quinoa or just rice, whatever you prefer.  I use already cooked quinoa and brown rice that comes in a bag, it’s Seeds of Change brand which is very good.  Add in 2 bay leaves as well.  Bring to a boil, reduce heat and simmer covered for 20 minutes.

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Remove from heat, take out bay leaves and add in 2 tablespoons of gluten free soy sauce.  Gluten Free and Yummy 🙂

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