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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Quinoa

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Yield:: 4 servings

Level:: Easy

Ingredients

2 tablespoons unsalted butter
2 tablespoons minced shallots
8 ounces mushrooms, wiped clean and finely chopped
1 cup cooked quinoa
3 cups chicken broth
1/2 cup heavy cream, half and half or evaporated low fat milk
Salt and freshly ground black pepper
1/4 cup chopped fresh dill

Directions

Heat the butter in a medium saucepan. When the foaming subsides, cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in cream if you wish. Bring back up to a simmer, remove from heat and stir in the dill.

My Private Notes

Name: Cream of Quinoa Mushroom Soup
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons minced shallots; 8 ounces mushrooms, wiped clean and finely chopped; 1 cup cooked quinoa; 3 cups chicken broth; 1/2 cup heavy cream, half and half or evaporated low fat milk; Salt and freshly ground black pepper; 1/4 cup chopped fresh dill