Mushroom-Quinoa Soup
Rich, earthy flavors come together in this hearty mushroom and quinoa soup. The velvety texture of the roux melds perfectly with the savory mushrooms, while the quinoa adds a delightful nuttiness to each spoonful. Ideal for a cozy night in or for impressing dinner guests, this soup is a comforting and satisfying meal that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 2 Tbs. unsalted butter
- 2 Tbs. all-purpose flour
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 1 leek, white portion only, halved, rinsed and thinly sliced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 cup dry red wine
- 4 cups chicken or vegetable broth
- 1 lb. cremini mushrooms, stems removed and caps quartered
- 1/3 cup quinoa, well rinsed
Instructions
- <b>Make the roux </b>
- In a large saucepan over medium heat, melt the butter. Remove from the heat and slowly add the flour, whisking out any lumps. Add the 1/2 tsp. salt and the 1/4 tsp. pepper. Return the pan to medium heat and cook the roux, stirring constantly, until it begins to brown, about 3 minutes.
- Stir in the leek, carrot and celery. Slowly add the wine while whisking constantly. Reduce the heat to low and simmer, stirring occasionally, until the flavors have blended and the roux has thickened, about 20 minutes.
- <b>Cook the mushrooms and quinoa</b>
- Meanwhile, in another saucepan over medium heat, bring the broth to a simmer. Add the mushrooms and cook, uncovered, for 10 minutes. When the roux mixture is ready, add the broth and mushrooms and stir well. Bring to a boil, then reduce the heat to medium-low. Add the quinoa and simmer, uncovered, until tender, about 20 minutes. Season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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