Recipe courtesy of Michele Urvater

Cream of Quinoa Mushroom Soup

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  • Level: Easy
  • Yield: 4 servings
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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


  1. 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.