Porcini and white buttons mushrooms combined with carrots, onion, celery, and bell pepper in a tomato-rich broth making it the ultimate comfort food on cold wintery nights.
Hello delicious soups of November! While everyone is enjoying all of the PSLs, I will just be over here making another batch of soup for the next cold day that is coming.
If there is anything I love more than summer it is fall food. There’s just something amazing about what happens in a pot when a bunch of veggies and seasonings + quinoa and anything else I decide to toss in simmers on the stove. It completely blows my mind. Most of them end up tasting even better the next day which is great at converting my husband into an I love leftovers kind-of-guy.
This recipe calls for dried porcini mushrooms, which are usually available at your local grocery store but Amazon is always there when you need it. The mushroom flavor from this soup is so incredible and that is why I have left out any meat because it would totally mask the flavor of the mushrooms. Plus, a few meatless meals every now and then is a good thing.
For those of you wanting something delicious but also gluten-free, dairy-free, and/or vegetarian then this is your kind of recipe. It’s all of those things and utterly delicious. I was basically in shock after I tried it. I thought it would taste good but not this goo-ood!
Here’s how this soup comes together:
- Soak dried porcini mushrooms in boiling water for 20 minutes covered.
- Cook the remaining mushrooms and veggies until softened.
- Drain porcini mushrooms, reserving liquid and add it all to the pot along with tomato puree, broth, quinoa, oregano, and a bay leaf. Cook for 20 minutes and add a drizzle of soy sauce.
- Done-zo
There are so many great flavors and healthy ingredients going into this soup which makes it all the better. I love the addition of the quinoa and it really helps the fullness factor with this one.
I sauté a few sliced mushrooms just prior to serving to add on top along with some grated Parmesan cheese and we have officially hit a home run!
If you give this recipe a try, be sure to let me know what you think in the comments. And thanks so much for stopping by!
Peace ✌️
Crazy Good Mushroom and Quinoa Soup
Ingredients
- 1 oz dried porcini mushrooms
- 1 cup boiling water
- 1 1/2 tbsp extra-virgin olive oil, divided
- 12 oz mushrooms such as button, cremini, baby bella sliced thinly, reserve about 4-5 mushrooms for topping soup
- dash black pepper
- dash kosher salt
- 1/4 cup apple cider vinegar
- 1 yellow onion chopped
- 2 ribs celery chopped
- 2 medium carrots sliced in half lengthwise and sliced
- 1/2 red bell pepper ribs, seeds removed and chopped
- 32 oz reduced sodium chicken broth
- 10 oz tomato puree
- 1/2 cup uncooked quinoa
- 1 tbsp dried oregano
- 1 bay leaf
- 2 tsp low-sodium soy sauce
- parmesan cheese for topping
Instructions
- Combine porcini mushrooms and boiling water in a bowl. Cover and set aside for 20 minutes.
- While porcini mushrooms are soaking, heat 1 tbsp olive oil over medium heat. Add remaining mushrooms, salt, pepper. Cook 8-10 minutes, until mushrooms have released their liquid and softened. Add apple cider vinegar and stir in.
- Add onion, celery, carrots, bell pepper and cook until another 5 minutes until veggies are tender.
- Once porcini mushrooms have soaked for 20 minutes, line a strainer with a paper towel, place over bowl and strain mushrooms reserving the liquid. Chop the porcini mushrooms and add them to the pot along with the reserved liquid, chicken broth, tomato puree, quinoa, oregano, and bay leaf. Bring pot to a boil, reduce heat to a simmer and cook for 20 minutes. Remove from heat and add soy sauce prior to serving.
- When soup has about 5 minutes left of cooking time, heat 1/2 tbsp olive oil in small skillet over medium heat. Add reserved sliced mushrooms + pinch of salt and pepper. Cook 3-5 minutes until they have released their liquid and softened. Top serving bowls with a couple mushrooms slices along with grated parmesan cheese if desired but recommended!
Notes
