Mystic Mushroom and Quinoa Chowder

18 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“A tasty soup with mushrooms and quinoa; great as a first course or a wonderful accompaniment to a salad or sandwich for a meal.” - by HOGGWILD5

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Metric US

Original recipe yields 6 servings

Directions

Toast quinoa in a dry, heavy skillet over medium heat until fragrant.
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.
Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Cook shiitake mushrooms in butter until softened; set aside.
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.

Nutrition

Amount Per Serving (6 total)

Calories
333 cal
17%

Fat
26.6 g
41%

Carbs
20.4 g
7%

Based on a 2,000 calorie diet

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Reviews (18)

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ROOTSDAUGHTER

Jan. 12, 2005

"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 portabe..." See morello instead of shiitake, but tasted fine...even used extra mushrooms. Added garlic too, and honey for molasses. Made a complete meal with salad and bread. A great way to add a new whole grain to your diet!"

JANICE

Sep. 9, 2004

"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 Salt and..." See more Herbs veggie stock for the chicken, and I was out of cream, so none of that. Mmm mmm mmm! Try it, I don't think you'll be disappointed!"

CHOOCHOOMCYUMMY

Oct. 25, 2007

"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 Sea Sa..." See morelt & Herbs, and the heavy cream with rice milk. It's not really your usual "chowder" consistency, but it doesn't taste like it's missing anything. Recommended, even for vegans and vegetarians, or for those watching their weight. "

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