Mystic Mushroom and Quinoa Chowder

Mystic Mushroom and Quinoa Chowder

20
HOGGWILD5 0

"A tasty soup with mushrooms and quinoa; great as a first course or a wonderful accompaniment to a salad or sandwich for a meal."

Ingredients

40 m {{adjustedServings}} servings 340 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Toast quinoa in a dry, heavy skillet over medium heat until fragrant.
  2. In a large saucepan or stockpot, melt 2 tablespoons butter over medium-high heat. Stir in onions, and cook until caramelized, about 6 to 8 minutes. Stir in quinoa, mushrooms, and molasses; cook until mushrooms release their liquid, adding a little chicken stock if necessary to facilitate cooking. Add remaining chicken stock, and bring to a boil; reduce heat to low, and let simmer for 18 to 20 minutes, or until quinoa is cooked.
  3. Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Cook shiitake mushrooms in butter until softened; set aside.
  4. Puree soup in a food processor or blender, and return to saucepan. Stir in cream, and heat (DO NOT BOIL). Season with salt and pepper to taste. Garnish with creme fraiche, shiitake mushrooms, and chives.
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Reviews

20
  1. 24 Ratings

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A great soup for mushroom lovers! We made a few changes to make it healthier...no heavy cream, just milk, and Un-chicken broth to make it vegetarian. And no creme fraiche either. Had to use p...

I'm an avid soup-lover, and I could eat soup all day... And this is hands-down one of the best soup recipes I've ever had! A few substitutions I made: honey for the molasses, Rapunzel Sea Sa...

I made it vegan, and it's still good! I'm currently on an elimination diet which means I can eat virtually -nothing.- So, I replaced the butter with olive oil, the chicken stock with Repunzel's ...